Mochi Ice Cream

Ingredients

• 150 g Glutinous rice flour
• 50 g Sugar
• 1 Prise Salt
• 180 ml Water
• 400 ml Ice cream (flavor of your choice)
• 50 g Cornstarch (for dusting)
• 100 g Powdered sugar
• 1 TL Vanilla extract

Instructions

1. In a heatproof bowl, thoroughly mix glutinous rice flour, sugar, salt, and water until a smooth batter forms. Add the vanilla extract and stir to combine.
2. Cover the bowl and steam the dough for 15 minutes until it becomes translucent and sticky. Alternatively, microwave on high for 2-3 minutes, stirring every 30 seconds until sticky.
3. While the dough is steaming, scoop out small balls of ice cream (about 3-4 cm in diameter) and freeze them on a parchment-lined baking sheet until firm. This will take approximately 30-60 minutes.
4. Spread the steamed mochi dough onto a generously cornstarch-dusted surface. Roll the dough out to about 3mm thickness.
5. Using a round cutter (about 7-8 cm in diameter), cut out circles from the mochi dough. Leftovers can be gently re-kneaded and rolled out.
6. Place a frozen ice cream ball in the center of a mochi circle. Carefully fold the edges of the mochi dough up and around the ice cream, sealing it completely. Ensure no air bubbles are trapped.
7. Immediately roll the formed mochi ice cream balls in powdered sugar and freeze until serving to maintain their shape and texture. Freeze for at least 1-2 hours before serving.

Nutrition