Ice cream mochi recipe

 Homemade mochi ice cream is a type of Japanese rice cake that has a sweet, slightly chewy, ice cream centre. How simple it is to make yourself will astound you!

Describe mochi.

In Japanese cuisine, mochi, a sweet rice cake, is available in a wide range of sweet and savoury variants. The more difficult procedure of heating the sweet glutinous rice and then crushing it to form mochi (little glutinous rice cakes) is known as mochitsuki and is practised around the Japanese New Year. This video demonstrating the Mochitsuki process was fantastic.

The sticky rice flour is steamed or microwaved to create these little rice cakes in this recipe, which is a simpler version of mochi.

Components of mochi

glutinous rice flour (I used Mochiko sweet rice flour, but you can also use shiratamako).For this recipe, regular flour won't work.

Water

Sugar

sugar in powder

To help with the dough's stickiness, add cornflour (or potato starch).

Creating Mochi:

1. Lay a piece of parchment paper on a cookie sheet and freeze the ice cream balls. Ice cream balls should be immediately scooped with a tiny ice cream scoop and placed on the parchment paper. To ensure that the ice cream will lay flat on the cookie sheet, pack it tightly in the scooper while maintaining a flat edge. For one hour, freeze.

2. To make mochi, mix flour, sugar, and powdered sugar in a basin that can withstand the microwave. Water should be added; whisk well until smooth.Microwave the mochi dough for one minute while keeping the basin covered with plastic. Use a wet spatula to fold the mixture repeatedly while preventing sticking. Cover and re-microwave hence, take care not to touch it.Sprinkle cornflour over the dough ball's top. Roll the mochi dough into a sizable rectangle that is approximately 14 inch thick using a rolling pin. Continue to sprinkle the top with cornflour to prevent sticking if the dough sticks at all while rolling. Place the cookie sheet with the parchment paper and the rolled out dough on it in the refrigerator for 30 minutes.

4  .Place a piece of parchment paper on the counter and sprinkle it with a layer of cornflour before rolling the mochi dough into a rectangle. Scrape the mochi dough from the bowl and onto the parchment paper with a rubber spatula. Be cautious not to touch it because it will be very hot.Sprinkle cornflour over the dough ball's top. Roll the mochi dough into a sizable rectangle that is approximately 14 inch thick using a rolling pin. Continue to sprinkle the top with cornflour to prevent sticking if the dough sticks at all while rolling. Place the cookie sheet with the parchment paper and the rolled out dough on it in the refrigerator for 30 minutes.

5.To fill mochi with ice cream, take the dough out of the fridge and cut circles out of it with a round biscuit cutter that is about 3 inches in diameter. You need to cut out circles that are large enough to pinch dough around ice cream. I prefer to use a dry pastry brush to carefully remove the cornflour from the top of one circle of dough when I pick it up. Place one ice cream scoop in the centre of the mochi and gently press the dough around it, working with one scoop of ice cream at a time (keep the others in the freezer so they don't melt). To seal the mochi, pinch the edges together. Mochi should be placed on a piece of plastic wrap, with and tightly twisting it at the top and centre.

6. Freeze: Put the curled plastic wrap-down side of the mochi back in the freezer. Continue with the remaining ice cream and dough. Prior to consumption, freeze mochi ice cream for at least an hour. Once it has frozen, you can keep it in the freezer for up to three months by wrapping it in plastic wrap and putting it in a freezer-safe bag or container.Before eating, let the dough somewhat defrost.

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Variations on a recipe:

Change up the ice cream flavours; any sorbet or ice cream will do!

Change the filling: Nutella, chocolate, freshly sliced strawberries, peanut butter, or traditional red bean paste (anko) could be used in place of the ice cream.

Spice up the dough:

Peanut butter: After the dough has cooked in the microwave, stir in 2 Tablespoons of peanut butter.

Add 1 teaspoon of cocoa powder to the chocolate before boiling.

1 teaspoon of matcha (green tea powder) should be added.

Vanilla: Before baking, add one teaspoon of vanilla essence to the batter.

Ingredients   

1 cup sticky rice flour (I suggest shiratamako or mochiko for sweet rice flour)

▢¼ cup sugar

2 Tablespoons of sugar, granulated

▢1 cup water

optional food colouring to modify the colour of the dough

Cornflour or potato starch (for rolling and dusted surfaces)

Ice cream, your preferred flavour