We happened to visit a Japanese family yesterday and they served their very special dish which was an ice cream. My kids just loved it so I decided to try this super delicious mochi ice cream recipe. They are like small pops you can have with your fingers – Soft and chewy.
You can get this dish in Japanese restaurants but they are very expensive. Making it at home was fun and cheaper. Talking about the dish, its flavored ice cream balls wrapped in a sweet rice cake flour – Shiratamako. Mochi is that outer layer sheets in which the ice cream is wrapped.
Replace the Shiratamako flour with any glutinous rice flour if it’s not easily available in the market. Make a note, this flour is gluten-free, and so is the dish. Also, you can save time by making the mochi a night before and keep in the refrigerator.
While making the flour you can either steam or microwave. I selected more traditional method of steaming as I wanted to get a similar feeling. One thing I wanted to add is, don’t forget to refrigerate the mochi before cutting out the circles else it will stick.
Styling the mochi ice cream recipe was fun. It had different colored ice cream balls that popped on my dark background. Thanks for the styling tips I learned here.
Mochi Ice Cream Recipe
- 100 g Shiratamako
- 180 ml water
- 1/4 cup Sugar
- 100 g Corn Starch
- 1 cup Ice cream of your choice
Scoop out ice cream into an aluminum cupcake liner and freeze them for a few hours until ice cream balls are completely frozen solid.
For making mochi, combine shiratamko and sugar with water, mix well until combined.
If you're using a microwave to cook mochi first cover the bowl with plastic wrap and microwave it on high heat for 1 minutes. Stir and cook another for 30 secs
With the steaming method, cook for 15 minutes. Halfway cooking, stir with a wet spatula until the color of mochi change from white to almost transparent.
Take a parchment paper and dust it with cornstarch, then transfer the mochi on top.
Sprinkle some corn starch on mochi and spread it with a rolling pin
Refrigerate for 15 minutes until the mochi is set.
Cut out circles with cookie cutter and dust of extra cornstarch.
Don't put the mochi circle together because mochi is still little bit sticky.
Take out one ice cream ball on top of mochi wrapper and wrap the ice cream ball with mochi circle.
Quickly cover with the plastic wrap and twist to close place each mochi ice cream into a cupcake pan to keep the shape.
Put the balls in the freezer for a minute.
So make your own version of mochi ice cream and share the experience in comments.