Mochi ice cream is a popular dessert that consists of bite-sized ice cream balls wrapped in a sweet, chewy rice dough. Making mochi ice cream at home can be a fun project, and you can customize the flavors to your liking.
Ingredients:
For the Ice Cream Filling:
- Your favorite ice cream (vanilla, chocolate, matcha, strawberry, etc.)
For the Mochi Wrapper:
- 1 cup of sweet rice flour (also known as glutinous rice flour or Mochiko)
- 1/4 cup of granulated sugar
- 1 cup of water
- Cornstarch or potato starch (for dusting)
- Food coloring (optional)
Instructions:
- Preparation of Ice Cream Balls:
- Using an ice cream scoop, form small balls of ice cream, approximately 1-inch in diameter.
- Place these balls on a tray lined with parchment paper.
- Freeze for a few hours or overnight until they’re completely hard.
2. Making the Mochi Wrapper:
- In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. If you want colored mochi, add a few drops of food coloring and mix.
- Cover the bowl with plastic wrap, leaving a small venting hole.
- Microwave the mixture on high for 1 minute. Take it out, stir with a spatula, and then microwave again for another minute. Stir once more and microwave for an additional 30 seconds or until the mixture becomes translucent.
- Let it cool slightly so it’s easier to handle.
3. Forming the Mochi Ice Cream:
- Dust your work surface generously with cornstarch or potato starch.
- Place the mochi dough on the surface and sprinkle more starch on top.
- Roll out the mochi to about 1/4-inch thickness.
- Using a cookie cutter or a glass, cut out circles from the mochi sheet.
- Take an ice cream ball from the freezer. Place it in the center of a mochi circle. Quickly and carefully pull the edges of the mochi wrapper up and around the ice cream ball, pinching it closed at the top. Repeat with the remaining ice cream balls and mochi wrappers.
- If the ice cream starts melting or becomes too soft, return it to the freezer for a while and then continue wrapping.
4. Freezing and Serving:
- Place the wrapped mochi ice creams on a tray and freeze for a couple of hours until they are firm.
- Enjoy your homemade mochi ice cream! Store any leftovers in the freezer.
Note:
Mochi ice cream is best consumed within a few days for optimal texture. Before eating, let it sit at room temperature for a few minutes to soften slightly, which will enhance the chewy texture of the mochi.
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