Mochi Ice Cream Recipe
Servings: 4
Calories: 56kcal
Ingredients
- 100 g Shiratamako
- 180 ml water
- 1/4 cup Sugar
- 100 g Corn Starch
- 1 cup Ice cream of your choice
Instructions
- 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.
- Serve chilled