Mochi Ice Cream
Mochi ice cream is a modern Japanese dessert that combines the traditional mochi sweet with Western ice cream. Mochi, or sweet rice dough, has been a popular element of Japanese culture for centuries, prepared with various fillings. The idea of wrapping ice cream in mochi dough was born in Japan in the 1980s and has since gained popularity worldwide. Making mochi ice cream requires special techniques, as the sticky rice dough can quickly dry out or become too hard if not handled properly. Cornstarch helps prevent sticking, while frozen ice cream balls provide the internal cooling experience. This dessert is a perfect choice for special occasions and can be varied with any ice cream flavor, be it vanilla, chocolate, or even green tea. Serve with fresh fruit or sprinkled with a little powdered sugar to make it even more spectacular and delicious!
Ingredients for this recipe
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Preparation Steps
1
Using a small ice cream scoop, scoop out small balls of ice cream and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour, or until completely solid.
2
In a medium bowl, whisk together the glutinous rice flour, sugar, and water until smooth.
3
Cover the bowl with plastic wrap and microwave for 1 minute. Stir well, then microwave for another 30 seconds, or until the mixture becomes translucent and sticky.
4
Dust a clean work surface with cornstarch. Turn the hot mochi out onto the surface. Roll out to about 1/8 inch (3-4 mm) thickness and let it cool completely.
5
Once cooled, use a round cookie cutter to cut out circles from the mochi. Place a frozen ice cream ball in the center of each circle.
6
Carefully fold the mochi around the ice cream, sealing it to form a small ball. Gently press to ensure the dough completely covers the ice cream.
7
Return the mochi ice cream to the freezer for at least 1 hour to firm up. Let them sit at room temperature for 5 minutes before serving to soften slightly.
