ice cream mochi;
A Japanese sweet treat, mochi are chewy, soft rice cakes stuffed full of delicious fillings. For ice cream mochi, stuff the delicate rice dough full of your favorite ice cream flavor--or flavors! A perfect one-bite summer treat on a hot day, somehow things are always better bite-sized.
Oven Temp: -
Servings: 16
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Ingredients
mochi dough;
- ¾ cup glutinous rice flour (also known as sweet rice flour)
- ¾ cup water
- ¼ cup sugar
- cornstarch for rolling and flouring
ice cream filling;
- 8 tsp ice cream or roughly ~3 Tbsp (pick your favorite flavor!)
Instructions
ice cream filling;
- Scoop ½ tsp balls of your favorite ice cream and line them on a parchment paper lined baking sheet. Make sure to work fast so they don't melt! Freeze for 2+ hours or overnight to make sure they're hard and less likely to melt.
mochi dough;
- In a microwave-safe bowl, combine the ¾ cup glutinous rice flour, ¼ cup sugar, and ¾ cup water. Whisk together until combined.
- Microwave the bowl on high for 1 minute. Remove, and use a spatula to mix together. Lumps are expected. Return to the microwave and heat another 30 seconds. Remove and stir. Return to the microwave for 15-30 second increments until all liquid becomes a sticky dough.
- Ensure the dough is cool enough to handle before proceeding. Sprinkle your board generously with cornstarch, and roll out to about ¼" thickness. Cut out 2" circles.
- Remove the ice cream balls from the freezer and add one ½ tsp filling to the center of your mochi dough circle. Fold it up and press together the seams. Set aside (recommend putting right back into the freezer) and repeat for all remaining filling and dough.
- You can eat them immediately, but the ice cream may be melty or soft given handling outside the freezer. I recommend allowing them to set in the freezer for at least 1+ hours before serving.
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