Mochi Ice Cream is one of those novelty items I always find myself staring at in the grocery store. During the Summer months, I long for these little morsels of chewy ice cream pillows! But lately I've become uninspired with the flavor choices available...
While the available offerings like mango, strawberry, chocolate, and green tea are all very delicious, they quickly get old, leaving me wanting variety! Have you also felt this way? Luckily there was an ice cream shop opened up last year that served some more interesting mochi ice cream flavors like lychee, passion fruit, and even guava! I was so excited - these mochis were imported in from a local shop in Hawaii, called "Bubbies"! But unfortunately, they also came with a premium price tag, and for the amount of mochi that i like to eat, this was going to hurt my wallet. So that was when I decided to embark on a little quest to make my own flavors of mochi ice cream.
The ingredients were tested and tweaked a few times, but what I found to be most difficult in the process was the molding and freezing process. I tried several methods to mold the shape, including free form, where the ice cream would slowly melt in my hands, leaving a complete mess. I also tried using ramekins to hold them in, with and without the plastic wrap, but the ramekins were just a little too big, causing the mochi shell to fall apart. In the end I found that the mini cupcake pans were the perfect size and shape! It held everything in snug like a bug in a rug! So I took everything that worked for me and put it in my new video (top of the page). Recipe is below.
Preparation Time: 20 minutes + 2 hours chill time Total time: About 2 hours Makes 10-12 Mochi Balls Ingredients: 1/2 cup of sweet rice flour, 3/4 cup of water , 1/4 cup sugar, food coloring, corn starch, ice cream. Instructions: Scoop out some ice cream into mini cupcake liners and freeze them in the pan for about an hour. When you're ready to make the mochi, pour your sweet rice flour into a bowl and combine it with the water. Stir it well and then pour in the sugar and mix until everything comes together. Add in a little bit of the food coloring (you pick the color), stir it well, and then cover with some plastic wrap.
Put the bowl in the microwave and heat it on high heat for 2 minutes. After two minutes, take it out and give the mochi a stir so that it doesn't burn. Cover it back up and put it into the microwave for another 30 seconds to finish cooking. You can tell that it's done when the dough is shiny and almost translucent.
Now cover your work surface with some plastic wrap and dust it generously with corn starch. Pour your mochi on the work surface and sprinkle on some more corn starch on top. The corn starch is going to keep the mochi from sticking to everything 'cause it's going to be super sticky! Once it's cooled down enough for you to touch, start spreading it out with your fingers. Then, using a rolling pin, spread it out into a nice thin layer. If it starts to stick to your rolling pin, just add more cornstarch.
Score the dough into even 3 inch square pieces with a knife, and then cut it with a pair of scissors, through the plastic wrap. Let it chill in the fridge for about 30 minutes, and then you're ready to form your mochi balls. Take your mochi layers and ice cream balls out of the fridge, then quickly take a layer of your mochi dough and then wrap it over the ice cream. If there's any excess mochi on top, just cut it with the scissors and then wrap the top with the rest of the plastic wrap.
Put the mochi back into the freezer for at least an hour and then, enjoy!
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