Ice Cream Mochi


I thought long and hard about what to make for Mother's Day this year. I've done cakes, cupcakes, cookies, hmmm, what else, what else? A few weeks ago, I tried making ice cream mochi. It looked simple enough but I realised soon enough that I really needed practice. And that was what I did. So with all that effort, I feel it deserves to be a special Mother's Day offering. Something different for mom, yet guaranteed to please her. So mom, this one's for you!

Making the glutinous rice dough is simple enough, and only requires 3 ingredients. I've tried the traditional method of steaming it, and the much easier method of using a microwave. No competition. Unless you're a purist, the microwave method is fast and efficient, and by far, my preferred method.

Stir together water and glutinous rice flour until well combined. Then stir in the sugar. Make sure that the sugar is only added once water and flour have been combined.

Cover the microwave-safe bowl with clingfilm and place in a microwave.

Heat in 1 minute intervals, stirring after every minute, until it all comes together, like this.

Dust a mat or counter liberally with cornstarch, then place the dough on it. Dust it well with more cornstarch. Be careful handling the dough, it's hot from the microwave. Stretch it with your fingers and flatten it slightly.

Using a rolling pin, roll it to a 3mm width.

Once it has cooled, cut it into 6 or 8 pieces.

Now comes the tricky part of wrapping the rice dough around the ice cream. Most sites show a flat piece of dough on a table or a hand. Ice cream is placed in the middle of it, then the edges are pinched together. That's hard to do, especially if your ice cream just refuses to freeze hard, like mine. (time to get another freezer......)

I found the best solution from youtuber Ochikeron. Line a small saucer with clingfilm.

Lay the rice dough in the clingfilmed saucer and put a small scoop of ice cream in the centre.

Quickly pinch the edges shut. Be careful not to let the ice cream seep through, otherwise you won't be able to pinch it shut as the dough will not stick together when it's wet.

Quickly twist the clingfilm around the rice dough. Freeze immediately.

Wrapping the ice cream mochi requires some practice. Here are some tips from my own experience:

Good to know

  1. The rice dough is very sticky, so make sure you have cornstarch ready on hand.

  2. Cutting the dough can be tricky. Use a dough cutter if you have one. If not, do what I do - use a normal stainless steel knife, but dust it with cornstarch to prevent sticking.

  3. However, try not to put too much cornstarch at the cut edges. It's good to leave the edges more sticky as that will help when you're pinching them together to contain the ice cream.

  4. When wrapping the dough around the ice cream, pinch together opposite corners quickly to prevent the ice cream from leaking through

  5. Some sites recommend you pre-scoop the ice cream and put it in ice cube trays and leave to freeze. Hard frozen ice cream will be much easier to wrap.

Anyway, even if the ice cream seeps through and you don't get to wrap the dough around it, just do what I do and pop it in your mouth. Mmmmm.......still delicious.......

Happy Mother's Day!

PRINT RECIPE

Ice Cream Mochi

(adapted from Ochikeron)

Equipment

Ingredients

  • 50gm glutinous rice flour

  • 100ml water

  • 75gm caster sugar

  • ice cream flavour of your choice

  • cornstarch (for dusting)

Method

  1. Stir together glutinous rice flour and water in a microwaveable bowl until well combined. Make sure there are no lumps.

  2. Add caster sugar into the mixture and stir well again.

  3. Cover bowl with clingfilm, then put into microwave to heat at 1 minute intervals. Stir after every minute and put back into microwave until dough is lumpy, sticky and quite dry.

  4. Dust a counter or mat liberally with cornstarch. Put the dough on the cornstarch and dust the top of the dough with more cornstarch.

  5. Stretch the dough into a flat rectangular shape. Be careful with the hot dough.

  6. Roll it out to about 3mm thickness with a rolling pin, then leave it to cool completely.

  7. Cut the dough into 6 or 8 pieces.

  8. Line a small saucer with clingfilm.

  9. Lay the rice dough in the clingfilmed saucer and put a small scoop of ice cream in the centre.

  10. Quickly pinch the edges shut. Be careful not to let the ice cream seep through, otherwise you won't be able to pinch it shut as the dough will not stick together when it's wet.

  11. Quickly twist the clingfilm around the rice dough. Freeze immediately.

#icecream #mochi #japanesericecake

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