Ice Cream Mochi Recipe
This ice cream Mochi recipe is one of my grandkid’s favorite treat. I had to learn to produce Mochi because the price of them are spendy, and the kids can devour them in a matter of moments. They are not hard to make I guarantee. A good quality ice cream will make the difference. My favorite is green tea and coconut. Try any flavor you desire and make Mochi your favorite ice cream treat. Enjoy!
1 cup Mochiko sweet rice flour or Mochi flour
3/4 cup water
2/3 cups sugar
1 cup or more of cornstarch flour
Ice cream of your choice or traditional Anko sweet red bean paste. (found in Asian markets)
Mix the rice flour and water in a heat proof glass bowl and mix well. Add some more water if dry, 1 tablespoon at a time until combined.
Place the flour mixture and bowl over a pot filled with water for steaming. Put foil over the bowl to allow the the steaming of the rice flour mixture. Cook for 20 minutes.
Transfer the Mochi into a pot and heat on medium-low with 1/3 cup sugar. When it has dissolved add the other 1/3 cup sugar and mix well. Take your time making sure the sugar is completely melted.
Prepare a baking sheet with 1 cup of cornstarch flour. Distribute across the bottom of the sheet. Pour the cooked Mochi onto the cornstarch. Sprinkle more on top. Begin to push and pull to make into a thin layer of Mochi batter. It will be pliable while warm.
Cut the Mochi sheet into squares. The dimension will determine on the size of your ice cream ball you want to place in side. Form the ice cream balls and place on a sheet into the freezer, to keep the ice cream hard. When the Mochi has cooled, place a small ball of ice cream in the middle of the Mochi square you’ve cut. Pull the corners and edges to the center pinching them together to seal. Turn them over and dust with more cornstarch from the tray. Freeze immediately before they melt.
Enjoy my Hawaiian Mochi bites too!