Find out how!
Traditionally, mochi is made with steamed glutinous rice pounded with water and sugar until it becomes a paste-like dough.
Mochi ice cream has a soft chew and tastes a bit milky from the rice. Plain mochi can be enjoyed savory, grilled, steamed or sweet.
– 3/4 c. mochiko flour – 1/4 c. white sugar – 3/4 c. water – 1 pint ice cream: – Corn or potato starch
Freeze small balls of ice cream. Scoop 8 balls of ice cream onto pieces of plastic wrap. Twist the plastic to seal it. Place on a baking sheet or in the cupcake tin, then freeze for 30 minutes.
Prepare the mochi. In a microwave-safe bowl, combine mochiko flour and white sugar. Add the water and mix. Cover the bowl with plastic and microwave for 60 seconds. Stir the batter and microwave for 30 seconds.
Roll out the dough. Using a sifter, dust a baking sheet with your starch. Scoop out the dough and add more starch.
Dust your rolling pin and roll the dough out to a 1/4-inch-thick square. Refrigerate dough for 15 minutes or until cool.
Cut the dough. Cut the dough into 8 equal pieces. Use a pastry brush to remove starch from each piece.
Wrap ice cream with mochi. One ball at a time, remove ice cream from the freezer and wrap in the dough, pinching to close it. Individually wrap in plastic and place back in the freezer.
Freeze. Freeze for 2+ hours until solid. Unwrap and let it sit at room temperature so the dough can soften before serving.