Frozen Mochi Ice Cream was last modified: October 24th, 2017 by Ekta
Frozen Mochi Ice Cream Step by step
Scoop out ice cream into 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 microwave to cook mochi first cover the bowl with plastic wrap and microwave it on high heat for 1 minutes. Take is out and stir with wet spatula do the same process again stir again and cook for another 30 seconds until the color change from while to almost transparent.
If you're using steaming method then boil the water and put the bowl inti a steamer basket cover the lid with a towel and cook for 15 minutes. Half way cooking, stir with wet spatula do the same process again until the color of mochi change from white to almost transparent.
Take a parchment paper and dust it with corn starch, then transfer the mochi on top.
Sprinkle come corn starch on mochi and spread it with hand or a rolling pin apply some corn starch on rolling pin to prevent from sticking.
Refrigerate for 15 miniutes until the mochi is set then cut out circle with cookie cutter, dust of the excess corn starch.
Don't put the mochi circle together because mochi is still little bit sticky.
Place a sheet of plastic wrap with a mochi. Take out one ice cream ball on top of mochi wrapper and wrap the ice cream ball with mochi layer.
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 ball inti the freezer for a minutes.