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Ingredients
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Mochi
Ice Cream Filling
Method
Mochi Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine glutinous rice flour and sugar, mixing thoroughly.
- 2
Add Water
Gradually add water to the dry mixture, stirring until a smooth batter forms.
- 3
Steam the Mixture
Pour the batter into a heatproof dish and cover with plastic wrap. Steam over boiling water for about 20 minutes, or until the mixture becomes translucent and sticky.
- 4
Cool the Mochi
Remove the dish from the steamer and let it cool for a few minutes. Dust a clean surface with cornstarch and transfer the mochi onto it.
- 5
Shape the Mochi
Dust your hands with cornstarch and knead the mochi gently. Divide it into small pieces (about 2-3 inches each) and flatten them into circles.
Assembling Mochi Ice Cream
- 6
Scoop Ice Cream
Scoop small balls of ice cream (about 1-2 tablespoons each) and place them on a baking sheet lined with parchment paper. Freeze for at least 30 minutes to firm up.
- 7
Wrap the Ice Cream
Once the ice cream is firm, take a flattened mochi circle and place it over a scoop of ice cream. Pinch the edges together to completely seal the ice cream inside the mochi.
- 8
Final Freezing
Place the wrapped mochi ice cream back on the baking sheet and freeze for another 1-2 hours to ensure they are solid.