mochi ice cream

Looking for a fun cooking project with your children? Try Mochi ice cream! &nbsp;The popular Japanese dessert is easier to make than you think. Imagine your kids smiling faces when they bite into&nbsp;their favorite ice cream inside the soft mochi shell.&nbsp;

Mochi Ice Cream

Shiratamako (glutinous rice flour/sweet rice flour)

water ((180 ml))

sugar ((55 g; Do not omit sugar

potato starch/cornstarch ((100 g))

Ice cream of your choice

Mochiko (glutinous rice flour/sweet rice flour) ((115 grams))

Gather all the ingredients. Equipment you will need:12 aluminum/silicone cupcake liners, a cookie dough scoop (smaller than an ice cream scooper), a rolling pin, and a 3.5 inch (9 cm) cookie cutter or a round bowl/glass cup.

Using the cookie scoop, scoop out ice cream into aluminum/silicone cupcake liners. The ice cream will melt quickly so I recommend freezing them immediately for a few hours or until ice cream balls are completely frozen solid.

Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together.

Add water and mix well until combined.

Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1000w) for 1 minute. Take it out and stir with a wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.

Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.

Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.

To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.

Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.

Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.

Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).

Now we’re ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Take out one ice cream ball from the freezer and put it on top of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball.

When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan to keep the shape. You will need to work on one mochi ice cream at a time in order to keep the ice cream frozen all times. Put mochi ice cream back into the freezer for a few hours. When you’re ready to serve, keep them outside for a few minutes until mochi gets soften a little bit.

Japanese mochi ice cream&nbsp;can be made in your own home. You can customize with your favorite flavors of ice cream and keep them stored in the freezer for a fun and delicious treat. Be sure to check the recipe notes for tips about how to handle the ice cream for best results.

g Shiratamako

water

55 g graulated white sugar

cornstarch

ice cream of your choice

In a large, microwave-safe bowl, add sugar and shiratamako and whisk together. Add in water and whisk until smooth and shiratamako is completely dissolved.

Cover surface of bowl with plastic wrap. Microwave at full power for about 1 minute. The mixture should look like it's starting to clump and cook in certain sections. Stir with a spatula to evenly mix. Place plastic wrap back on and cook in microwave for 1&nbsp;minute. Now the entire mixture should have turned solid, like wet dough. Stir until dough becomes one clump. Place plastic wrap over the bowl again. Cook for about 30 more seconds in the microwave or until dough loses its white color, becoming slightly transculent.

Lay a large sheet of parchment paper down on your working surface. Add 3 tbsp&nbsp;of cornstarch to a&nbsp;mesh strainer and use that to sprinkle and&nbsp;lightly dust the surface of your parchment paper. Dust your rolling pin. Place your mochi dough onto the middle of your cornstarch dusted parchment paper. Add more cornstarch to the top of the dough. Begin to roll out your dough. If any part of the dough starts to stick to your rolling pin, add a little more cornsarch to that section of the dough. Roll dough out as thinly as possible, about 1/8 inch thin. Place dough into the fridge for 15 minutes to set.

Using a 3.5 inch cookie cutter, cut circles into your dough. Place finished circles into a pile, but wih a sheet of plastic wrap in between each one. You want each sheet of plastic wrap to be big enough to wrap the finished mochi in. When you have finished cutting out all the circles you can with the dough, re-roll dough scraps and repeat until all dough is used up. You should be able to get 12-13 circles.

To wrap the ice cream in the mochi, you will need to work quickly. It's best to read through this step before proceeding. If you are using previously scooped frozen balls, take them out one by one. If you are using several flavors of ice cream, only remove one container of ice cream at a time and scoop only one ball at a time using the same packing/leveling of a 1.5 tbsp cookie scooper as discussed in the notes section. First, to prepare the dough, dust off any excess cornstarch from both sides of the dough. Gently pull on the dough a little to stretch it out a little more. Place your ice cream ball directly in the center of your mochi wrapper. Be careful that none of the ice cream touches the sides of the mochi wrapper. If&nbsp;it does, your mochi wrapper will lose it's stickiness and will be unable to seal. Working quickly, first&nbsp;lift both ends of your wrapper up and over the mochi, meeting in the center, and pinching the center closed. Then gather dough up from one open side and pinch it closed at the center. Then gather from the other side and meet in the center&nbsp;and pinch. Repeat. You should need to gather dough two times from each side, for a total of five pinches at the center. You want to alternate each side because if you seal only one side shut first, the ice cream will leak out the other side. Once the dough is sealed at the center, wrap the plastic wrap around and twist. Then layer the ice cream mochi ball with pinched ends facing down, inside a muffin pan cavity. This will help it keep it's shape. Place immediately into freezer before moving on to next one.

When finished, let mochi ice cream sit in freezer for several hours. When ready to eat, let them thaw for about 1 minute (maybe less depending on the temperature of your house) to allow the mochi dough to soften, before eating.

My Japanese Mochi Ice Cream recipe takes something that looks complex and simplifies it so everyone can enjoy their little balls of ice cream wrapped in sweet rice dough.

How To Make Japanese Mochi Ice Cream Recipe

vanilla ice cream

(5½oz/160 grams) sweet glutinous rice flour

sugar

(8 ounces 225 milliliters) water

red food coloring ((optional))

Cornstarch potato starch))

How to Make Japanese Mochi Ice Cream Recipe

Line a small tray with parchment paper.

With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about .75oz /20g) onto the prepared and place in the freezer.

In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.

Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.

Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time - it will be too sticky).

Cover the rice mixture one more time and microwave for another 30 seconds. It will now be a sticky dough. If adding in food dye stir it in at this point until it&#x27;s evenly throughout the dough.

Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch (or potato starch).

With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.

Roll the dough into a rectangle no less than 1/4 inch thick (about 12x14inches/30x35cm). Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.

Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.

Once the dough has set, cut circles of dough with a 3 ¾ inch (9½ cm) cutter.

Pick up one circle of dough and brush off the excess cornstarch from both sides.

Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.

Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. You could use an egg carton to keep them upright. Repeat with remaining circles of dough and ice cream balls. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.

When ready to eat, remove from the freezer and let sit for a few minutes to let soften.

Store in an airtight container in the freezer for up to 1 week.

Could my Mochi Ice Cream Recipe really be this easy? Yes! Mochi is a delicious Japanese dessert that wraps creamy ice cream in a sweet rice dough — and now you can make it at home. Recipe: https://bit.ly/IceCreamMochi 
 
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Recipe: https://bit.ly/IceCreamMochi
 
#Mochi #IceCream #Japanese

My First Time Making Mochi Ice Cream: Way Easier Than You’d Think!

Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough. You won&#039;t believe how easy it is to make yourself!

glutinous rice flour

Tablespoons sugar

food coloring (, optional, to change the color of the dough)

Cornstarch (, or potato starch (for dusting and rolling))

Ice cream (, your favorite kind)

Freeze ice cream balls:  Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper.  Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.

Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth.  Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute.  Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn&#039;t, microwave for 30 more seconds.

Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch.  Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Place the dirty dishes in the sink and soak them in water.

Dust the top of the dough ball with cornstarch.  Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking.  Roll the dough to a thickness of 1/4&#039;&#039;.  Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.

Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.

Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough.  Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this). Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don&#039;t melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream.  Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.

Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months.  Allow the dough to slightly thaw before eating.

https://content.jwplatform.com/videos/tpo8JZVM.mp4

Homemade Mochi Ice Cream are Japanese rice cakes with an ice cream center in a soft, slightly chewy, sweet rice dough.

Japanese mochi ice cream

Shiratamako

g caster sugar

80 g Katakuriko(potato starch) (or corn starch)

300 g Ice cream

Scoop ice cream about 30g each with an ice cream/cookie dough scooper into an aluminium foil-layered small muffin tin and keep them in the freezer until its ready to wrap with mochi

Place Shiratamako, sugar, and water into a microwave safe bowl and stir them thoroughly.&nbsp;

Loosely wrap the bowl with cling wrap and&nbsp; microwave the mixture on 600w for 2 minutes.

Take out the bowl and stir the mixture with a spatula and place the cling wrap again and microwave on the same setting for 1 and half minutes.&nbsp;

Transfer the cooked mochi to a prepared work surface generously dusted with Katakuriko (potato starch).&nbsp;

Dust more Katakuriko (potato starch) over the mochi in order to prevent the mochi sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi and roll thinly with a rolling pin.&nbsp;

Cut out the mochi into round shapes using a round cookie cutter about 9cm(3.54inch) in diameter. It should make about 10 round mochi sheets.

Place some cling wrap on a kitchen bench or a work surface and place a round mochi sheet then lay another layer of cling wrap on top and another mochi sheet. Repeat the process for all mochi sheets.&nbsp;

Refrigerate the mochi sheets to allow it to cool down completely for at least 30 minutes.&nbsp;

Making mochi sheets

Take the mochi sheets out of the fridge. Place one mochi sheet with a cling wrap underneath on a kitchen bench or a work surface.&nbsp;

Dust the excess katakuriko (potato starch) off the mochi sheet with a pastry brush.&nbsp;

Place one ice cream scoop on top of the mochi sheet. Lift up the mochi sheet to bring to the top and pinch them all together to seal the mochi sheet.&nbsp;

Wrap whole mochi ice cream with the cling wrap and twist them at the top and put it back in the freezer. Repeat the same process for the remaining.

&nbsp;Let the ice cream freeze again for a few hours.&nbsp;

Leave the Japanese mochi ice cream for a few minutes at room temperature before eating in order to let the mochi sheets soften.&nbsp;

Wrapping ice cream with mochi sheets

https://content.jwplatform.com/videos/OVihRTwN.mp4

Mochi Ice cream

Japanese Mochi Ice Cream. Chewy on the outside, soft and creamy on the inside. Perfect for dessert on a warm day!

Japanese Mochi Ice Cream

scoops ice cream (matcha

tbsp icing sugar

Cornstarch

Scoop your ice cream using an ice cream scoop and pack it into the scoop. Scrape off any excess ice cream on the top and release the ice cream ball into a silicone muffin cup.  The bottom of the ball should be flat.

The night before:

In a microwaveable bowl, whisk the dry ingredients together and then make a well in the middle of your flour. Then pour the hot boiling water. Whisk until combined.  Then use a spatula and scrape down the side of the bowl.

Cover with cling film and microwave for 4 minutes. The cling film will stick to the dough ball but that&#039;s ok. Remove the cling film. Allow the dough to cool and rest.

Dust your surface and your dough ball very well with cornstarch. Roll out the dough into a thin rectangle.

Use a round cookie cutter to cut 11-12 cm wide circular wrappers.  You will have to knead the dough again and roll it out again to create more wrappers.

Brush the excess cornstarch off your wrappers. This is important to keep the wrapper sticky when you seal them later.

Lay your wrappers in between cling film and chill in the fridge for 30 minutes.

When ready, lay your wrapper on the same piece of cling film. Then add your frozen ice cream in the middle.

Fold the wrapper upwards and pinch the edges up to seal them. Then fold up the cling film and twist it together until it's sealed.

Freeze your mochi&#039;s in a sealed container overnight before consuming. To enjoy: remove from the freezer as they will be rock hard and then let it sit at room temperature for 5 -7 minutes until a bit softer.

On the day of:

Fresh mochi is best kept in the freezer because it will go hard very quickly at room temperature or in the fridge. Wrap the individual mochi in plastic wrap and put it in an airtight container in the freezer. It will last for two weeks.

How To Store Mochi

portion mochi

Portion the mochi out into individual-sized pieces

Coat the mochi portions in corn or potato starch. This will help keep the mochi soft and stop the portions from sticking together or to the container

Wrap each portion in plastic wrap. The plastic wrap helps to stop the mochi from drying out. If you’re trying to cut down on plastic waste, you can skip this step and flash freeze the coated mochi balls instead.

To flash freeze, put the mochi pieces on a baking tray so they’re not touching and put them in the freezer for 2-3 hours

Put the wrapped or partially-frozen mochi into a larger freezer-proof bag or airtight container

Label the container and put it in the freezer

The fresh mochi will last for two weeks in the freezer

How To Store Fresh Mochi

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Top 7 mochi ice cream recipes from across the web

The most viewed mochi ice cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mochi Ice Cream

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