Mochi Ice Cream You Can Make at Home
by honeysucklecatering in Cooking > Dessert
6130 Views, 294 Favorites, 0 Comments
Mochi Ice Cream You Can Make at Home
Recipe:
This makes about 10-12 mochi ice cream.
- ½ cup of sweet rice flour, I recommend the Mochiko brand (you can also use glutinous rice flour)
- ¾ cup of water
- ¼ cup of sugar
- your favorite ice cream
- corn starch for dusting
- food coloring
I like to use a cupcake pan as my mold so that it forms consistently sized mochi balls.
First, scoop out some ice cream into mini cupcake liners and freeze them in the pan for about an hour. You want the ice cream nice and hard because it's going to melt quickly when you handle it.
When you're ready to make the mochi, pour your sweet rice flour into a bowl and combine it with the water. Stir it well and then pour in the sugar and mix until everything comes together. I like to add a little bit of color to my mochi to distinguish the flavors, so since i'm using strawberry cheesecake, i'm going to make the mochi light pink. Add in a little bit of the food coloring, stir it well, and then cover with some plastic wrap.
Put the bowl in the microwave and heat it on high heat for 2 minutes. After two minutes, take it out and give the mochi a stir so that it doesn't burn. Cover it back up and put it into the microwave for another 30 seconds to finish cooking. You can tell that it's done when the dough is shiny and almost translucent.
Now cover your work surface with some plastic wrap and dust it generously with corn starch. Pour your mochi on the work surface and sprinkle on some more corn starch on top. The corn starch is going to keep the mochi from sticking to everything 'cause it's going to be super sticky! Once it's cooled down enough for you to touch, start spreading it out with your fingers. Then, using a rolling pin, spread it out into a nice thin layer. If it starts to stick to your rolling pin, just add more cornstarch.
Score the dough into even 3 inch square pieces with a knife, and then cut it with a pair of scissors, through the plastic wrap. Let it chill in the fridge for about 30 minutes, and then you're ready to form your mochi balls. Take your mochi layers and ice cream balls out of the fridge, then quickly take a layer of your mochi dough and then wrap it over the ice cream. If there's any excess mochi on top, just cut it with the scissors and then wrap the top with the rest of the plastic wrap.
Put the mochi back into the freezer for at least an hour and then, enjoy!
This makes about 10-12 mochi ice cream.
- ½ cup of sweet rice flour, I recommend the Mochiko brand (you can also use glutinous rice flour)
- ¾ cup of water
- ¼ cup of sugar
- your favorite ice cream
- corn starch for dusting
- food coloring
I like to use a cupcake pan as my mold so that it forms consistently sized mochi balls.
First, scoop out some ice cream into mini cupcake liners and freeze them in the pan for about an hour. You want the ice cream nice and hard because it's going to melt quickly when you handle it.
When you're ready to make the mochi, pour your sweet rice flour into a bowl and combine it with the water. Stir it well and then pour in the sugar and mix until everything comes together. I like to add a little bit of color to my mochi to distinguish the flavors, so since i'm using strawberry cheesecake, i'm going to make the mochi light pink. Add in a little bit of the food coloring, stir it well, and then cover with some plastic wrap.
Put the bowl in the microwave and heat it on high heat for 2 minutes. After two minutes, take it out and give the mochi a stir so that it doesn't burn. Cover it back up and put it into the microwave for another 30 seconds to finish cooking. You can tell that it's done when the dough is shiny and almost translucent.
Now cover your work surface with some plastic wrap and dust it generously with corn starch. Pour your mochi on the work surface and sprinkle on some more corn starch on top. The corn starch is going to keep the mochi from sticking to everything 'cause it's going to be super sticky! Once it's cooled down enough for you to touch, start spreading it out with your fingers. Then, using a rolling pin, spread it out into a nice thin layer. If it starts to stick to your rolling pin, just add more cornstarch.
Score the dough into even 3 inch square pieces with a knife, and then cut it with a pair of scissors, through the plastic wrap. Let it chill in the fridge for about 30 minutes, and then you're ready to form your mochi balls. Take your mochi layers and ice cream balls out of the fridge, then quickly take a layer of your mochi dough and then wrap it over the ice cream. If there's any excess mochi on top, just cut it with the scissors and then wrap the top with the rest of the plastic wrap.
Put the mochi back into the freezer for at least an hour and then, enjoy!