Mochi Ice Cream (2pcs) Recipe

Time2h

Serves2

Ice cream wrapped in Japanese rice cake. Flavors: Green Tea, Vanilla, Mango, Red Bean, Strawberry.

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Ingredients

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1
Scoop your chosen ice cream flavor into small balls about 1-2 tablespoons in size. Place them on a parchment-lined tray and freeze for at least 2 hours until firm.

2
Mix Ingredients
In a microwave-safe bowl, combine sweet rice flour, water, sugar, and food coloring (if using). Stir until the mixture is smooth and free of lumps.
3
Cook the Dough
Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the dough, then cover and microwave for another minute. Stir again and microwave for a final 30 seconds. The dough should be sticky and translucent.
4
Dust with Cornstarch
Sprinkle a clean surface with cornstarch to prevent the mochi from sticking. Carefully transfer the hot mochi dough onto the dusted surface.
5
Flatten and Shape
Using your hands (dusted with cornstarch), flatten the mochi dough into a round disk about 1/4 inch thick. Use a knife or cookie cutter to cut out circles that are large enough to wrap around the ice cream balls.

6
Wrap Ice Cream
Take a mochi circle and place a frozen ice cream ball in the center. Gently fold the edges of the mochi over the ice cream, pinching to seal. Make sure the ice cream is completely enclosed.
7
Repeat Process
Repeat the wrapping process for the remaining ice cream balls and mochi circles.
8
Final Freeze
Place the wrapped mochi ice cream back on the tray and freeze for at least 30 minutes before serving.