Mochi Ice Cream
Mochi Ice Cream serves 4. Chewy glutinous rice flour exterior encases cold vanilla ice cream for a textural contrast dessert.
200g
75g
180ml
30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | 150g | — | — | ||
| 3 | | 75g | — | — | |
| 4 | | 180ml | — | — | |
| 5 | | 30g | — | — |
Set the tub of ice cream beside a baking tray, ready to scoop.
Vanilla ice cream · 200 g
Working quickly, scoop the ice cream into 4 equal balls and set them apart on the tray.
Slide the tray into the freezer.
Freeze the scoops solid, at least 2 hours.
Measure the glutinous rice flour into a microwave-safe mixing bowl.
Add the sugar to the bowl.
Sugar · 75 gPour in the water.
Water · 180 mlWhisk everything together into a completely smooth, lump-free batter.
Microwave the batter on full power for 2 minutes, then stir it well with a wooden spoon — it will start to look opaque and sticky.
Microwave for 1 minute more, until the dough is translucent and glossy and pulls away from the sides of the bowl.
Leave the dough in the bowl until it is cool enough to handle but still pliable.
Dust a second baking tray generously with the cornstarch so the mochi does not stick.
Cornstarch · 30 gTurn the mochi dough out onto the dusted tray.
Roll the dough into an even sheet 3–4 mm thick, rubbing the rolling pin in the cornstarch if it sticks.
Press the round cutter firmly through the sheet to cut 4 discs, re-rolling the trimmings once if you need to.
Take the tray of frozen scoops out of the freezer.
Working one at a time, lay a disc in your palm, set a frozen scoop in the centre, gather the edges up and pinch and pleat them together to enclose it, roll gently to smooth the seam and set it pinched-side down on the tray.
Slide the tray of mochi balls into the freezer.
Freeze the mochi balls for at least 30 minutes to firm up.
Take the mochi ice cream out of the freezer.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Set the tub of ice cream beside a baking tray, ready to scoop.⏱ 15sResultVanilla ice cream |
| 2 | — | | Working quickly, scoop the ice cream into 4 equal balls and set them apart on the tray. → Into 4 equal portions⏱ 1 minResultScooped Ice Cream |
| 3 | — | | Slide the tray into the freezer.⏱ 10sResultScooped ice cream |
| 4 | — | | Freeze the scoops solid, at least 2 hours.⏱ 2 hrResultFrozen scoops |
| 5 | 150 g | | Measure the glutinous rice flour into a microwave-safe mixing bowl.⏱ 10sResultGlutinous rice flour |
| 6 | 75 g | | Add the sugar to the bowl.⏱ 10sResultGlutinous rice flour and sugar |
| 7 | 180 ml | | Pour in the water.⏱ 10sResultGlutinous rice flour and sugar and water |
| 8 | — | | Whisk everything together into a completely smooth, lump-free batter.⏱ 1 minResultMochi batter |
| 9 | — | | Microwave the batter on full power for 2 minutes, then stir it well with a wooden spoon — it will start to look opaque and sticky.⏱ 2 minResultPartially cooked mochi |
| 10 | — | | Microwave for 1 minute more, until the dough is translucent and glossy and pulls away from the sides of the bowl.⏱ 1 minResultCooked mochi dough |
| 11 | — | | Leave the dough in the bowl until it is cool enough to handle but still pliable.⏱ 10 minResultCooled mochi doughused in step 13 |
| 12 | 30 g | | Dust a second baking tray generously with the cornstarch so the mochi does not stick.⏱ 15sResultCornstarch-dusted tray |
| 13 | Cooled mochi doughstep 11 | | Turn the mochi dough out onto the dusted tray.⏱ 15sResultMochi dough on cornstarch |
| 14 | — | | Roll the dough into an even sheet 3–4 mm thick, rubbing the rolling pin in the cornstarch if it sticks.⏱ 1 minResultMochi sheet |
| 15 | — | | Press the round cutter firmly through the sheet to cut 4 discs, re-rolling the trimmings once if you need to.⏱ 1 minResultMochi discsused in step 17 |
| 16 | — | | Take the tray of frozen scoops out of the freezer.⏱ 10sResultFrozen scoops |
| 17 | Mochi discsstep 15 | | Working one at a time, lay a disc in your palm, set a frozen scoop in the centre, gather the edges up and pinch and pleat them together to enclose it, roll gently to smooth the seam and set it pinched-side down on the tray.⏱ 5 minResultWrapped mochi balls |
| Frozen scoopsstep 16 | |||
| 18 | — | | Slide the tray of mochi balls into the freezer.⏱ 10sResultWrapped mochi balls |
| 19 | — | | Freeze the mochi balls for at least 30 minutes to firm up.⏱ 30 minResultFrozen mochi balls |
| 20 | — | | Take the mochi ice cream out of the freezer.⏱ 10sResultFrozen mochi balls |
| Total Time | 2 hr 38 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Put one mochi ice cream ball on each of 4 plates and serve straight away.
| Nutrient | Per serving |
|---|---|
| 342kcal | |
| 4g | |
| 6g | |
| 4g | |
| 68g | |
| 29g | |
| 1g | |
| 46mg |
Mochi Ice Cream
Mochi Ice Cream serves 4. Chewy glutinous rice flour exterior encases cold vanilla ice cream for a textural contrast dessert.
What you’ll doYou will freeze vanilla ice cream scoops solid, then prepare a glutinous rice flour dough by whisking and microwaving it until translucent and glossy. Once the dough cools enough to handle, you will roll it thin, cut it into discs, and wrap each frozen scoop by gathering the edges around it and pinching them closed. A final freeze sets the mochi balls firm.
Ingredients
- Vanilla ice cream200 g
- Glutinous rice flour150 g
- Sugar75 g
- Water180 ml
- Cornstarch30 g