Mochi Ice Cream

January 26, 2023

The perfect bite-sized dessert to quell your sweet tooth on a hot summer day, or whenever you generally feel like it! The soft, chewy mochi skin serves as the perfect backdrop for the ice cream inside it; all wrapped up like a perfect little gift. With this recipe, you can now make this wonderful dessert with Japanese origins all in the comfort of your own home.

Ingredients
¾ cup of glutinous rice flour or sweet rice flour
¾ cup of water
¼ cup of sugar
½ cup of potato starch or cornstarch
ice cream of your choice

Tips to Note
● To get the best results, use shiratamako or mochiko rice flour to make the mochi. While mochiko flour is more easily accessible, shiratamako flour has better elasticity, is easier to work with, and produces better tasting mochi.
● Keep the kitchen cool when you’re handling the ice cream.
● Use an ice cream scoop to get evenly shaped ice cream.
● To avoid excess mochi when wrapping the ice cream, use a cookie cutter to create evenly sized mochi skins.
● If you’re using a steamer to cook the mochi, make sure to wrap the lid in a towel to prevent vapour from dropping down to the mochi.
● When spreading the mochi, coating your hands and the rolling pin in potato starch will prevent sticking.
● Whenever the mochi starts to feel sticky when you’re wrapping, dab a little potato starch.

Equipment
Labelled measuring jug 
Measuring cups
12 cup muffin pan
● Ice cream scoop
Mixing bowl 
Whisk
Scraper
Strainer
Rolling pin
Pastry brush
Round plates
● Cling wrap
Parchment paper 

Instructions
1. Use the ice cream scoop to place the ice cream onto a non-stick, 12 cup muffin pan. Freeze immediately.
2. In a medium-sized mixing bowl, whisk the glutinous rice flour and sugar together.
3. Add water into the bowl and mix until well-combined.
4. On cooking the mochi:
a. Microwave - loosely cover the bowl with cling wrap, and use high temperature to heat it in the microwave for 1 minute. Take it out and stir with a spatula. Cover and heat in the microwave once again for 1 minute. Repeat the steps earlier, but this time heat it for only 3o seconds. The mochi is cooked when the colour becomes translucent.
b. Steamer - put the bowl in a steamer basket and cover before cooking for 15 minutes. Halfway through the cooking time, stir with a wet heat-resistant spatula and cover again.
5. Transfer the cooked mochi onto a spread parchment paper dusted generously with potato starch. Dust more potato starch on top of the mochi.
6. Once the mochi has cooled down, use a rolling pin to spread it about 3 mm thick.
7. Transfer the parchment paper with the mochi onto an appropriately sized baking tray, and refrigerate for 15 minutes.
8. Once the 15 minutes are up, take the mochi out of the refrigerator and cut into circles using a cookie cutter. Dust off any excess potato starch with a pastry brush.
9. Place a sheet of cling wrap over your work area. Place a mochi layer on top, and then a scoop of ice cream at the centre. Quickly wrap the ice cream by pinching four corners of the mochi skin together and seal.
10. Repeat with the other mochi skins and ice cream.
11. Place the mochi ice creams onto the muffin pan, and freeze for 2-3 hours
Enjoy.


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