Mochi Ice Cream Recipe
Sweet rice cake filled with ice cream.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Preparing the Mochi Dough
Mix Ingredients
In a large mixing bowl, combine the sweet rice flour and granulated sugar. Gradually add water and stir until the mixture is smooth and free of lumps.
Cook the Mixture
Transfer the mixture to a microwave-safe bowl and cover it with plastic wrap. Microwave on high for 1 minute, stir, then microwave for an additional 1 minute. Repeat this process until the dough becomes thick and sticky, about 3 to 4 minutes total.
Cool the Dough
Once cooked, allow the mochi dough to cool for about 10 minutes, but ensure it is still warm and pliable.
Dust with Cornstarch
On a clean surface, generously dust cornstarch to prevent sticking. Turn the mochi dough out onto the cornstarch-covered surface.
Shape the Mochi
Divide the mochi dough into equal pieces (about 1.5 inches in diameter). Flatten each piece into a circle that is about 3 inches wide.
Assembling Mochi Ice Cream
Prepare Ice Cream
Scoop out small balls of ice cream (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 30 minutes until firm.
Wrap the Ice Cream
Take a flattened piece of mochi dough and place a frozen ice cream ball in the center. Gently fold the edges of the mochi over the ice cream and pinch to seal. Ensure the ice cream is completely covered.
Repeat the Process
Repeat the wrapping process with the remaining pieces of mochi dough and ice cream balls.
Final Freeze
Place the wrapped mochi ice cream back onto the parchment-lined baking sheet and freeze for another 1-2 hours to firm up.