"Mochi Ice Cream Recipe with Step by Step Pictures. Delicious mochi ice cream can be made easily at home in your kitchen with few ingredients."
Mochi ice cream is a small bite size sweet made using glutinous rice flour. Glutinous rice flour makes a thin chewy outer layer which is filled with ice cream of your choice. The popular ice cream flavours are vanilla, strawberry, chocolate. It can be filled with other unique flavours like green tea, ube, red bean too.
Similar Recipes
- Glutinous Rice Flour Doughnuts
- Butter Mochi
- Glutinous Rice Flour Pancakes
- Kanom Krok
- Sweet Bean Mochi
How to Make Mochi Ice Cream at Home
-
Take rice flour, salt, sugar, water, food colour and vanilla in a bowl and mix well to a paste.
-
Wrap the bowl with a plastic wrap leaving a small gap.
-
Microwave for 1 min. Remove it and give a mix.
-
Pop it back in microwave and cook for 30 more seconds. Mix again and cook for 30 more seconds if it is too runny.
-
Now remove it from microwave. The mixture will be so sticky. Now keep mixing using a spatula for at least 2 minutes.
-
Dust a work surface with some potato starch. Transfer the mochi mixture to the potato starch and dust it all over it.
-
Now roll this using a rolling pin till thin and smooth.
-
Cut it in big squares.
-
Now lets fill the mochi. Take a square and place a scoop of icecream in it.
-
Wrap it from all sides and use a plastic wrap to tighten and seal the edges.
-
Store the mochi icecream balls in freezer wrapped in plastic wrap.
-
Place the mochi ball in freezer till serving.
-
Serve when needed.
How to Make Mochi without Microwave
- Take glutinous rice flour and all the ingredients in a bowl. Mix well.
- Heat 1 cup of water in a sauce pan. Bring it to a boil. lower the flame.
- Now add the rice flour mixture slowly and use a wooden spoon to mix really well.
- Keep mixing till it comes together like a sticky mass.
- Then proceed as mentioned.
Storage Suggestions
Mochi Ice Cream can be stored in freezer for upto 2 weeks.
Tips & Tricks
- Mixing the rice flour really well is the key step for perfect mochi.
- Feel free to use potato starch or corn starch as much as you want for easy handling.
- You can use any ice cream as you like.
- pre scoop the ice cream and place in a tray and freeze. Use this to fill the mochi.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Mochi Ice Cream
Ingredients
- 1 cup Glutinous Rice Flour
- ¾ cup Water
- Salt a pinch
- 1 tbsp Sugar
- 1 tsp Vanilla
- Corn starch for dusting
- Purple food colour or any colour
- Black currant icecream or any icecream
Instructions
- Take rice flour, salt, sugar, water, food colour and vanilla in a bowl and mix well to a paste.
- Wrap the bowl with a plastic wrap leaving a small gap.
- Microwave for 1 min. Remove it and give a mix.
- Pop it back in microwave and cook for 30 more seconds. Mix again and cook for 30 more seconds if it is too runny.
- Now remove it from microwave. The mixture will be so sticky. Now keep mixing using a spatula for at least 2 minutes.
- Dust a work surface with some potato starch. Transfer the mochi mixture to the potato starch and dust it all over it.
- Now roll this using a rolling pin till thin and smooth.
- Cut it in big squares.
- Now lets fill the mochi. Take a square and place a scoop of icecream in it.
- Wrap it from all sides and use a plastic wrap to tighten and seal the edges.
- Store the mochi icecream balls in freezer wrapped in plastic wrap.
- Place the mochi ball in freezer till serving.
- Serve when needed.
Notes
How to Make Mochi without Microwave
- Take glutinous rice flour and all the ingredients in a bowl. Mix well.
- Heat 1 cup of water in a sauce pan. Bring it to a boil. lower the flame.
- Now add the rice flour mixture slowly and use a wooden spoon to mix really well.
- Keep mixing till it comes together like a sticky mass.
- Then proceed as mentioned.
Storage Suggestions
Mochi Ice Cream can be stored in freezer for upto 2 weeks.Tips & Tricks
- Mixing the rice flour really well is the key step for perfect mochi.
- Feel free to use potato starch or corn starch as much as you want for easy handling.
- You can use any ice cream as you like.
- pre scoop the ice cream and place in a tray and freeze. Use this to fill the mochi.
Pictorial:
1)Take glutinous rice flour in a microwave safe bowl
2)Add in sugar
3)Add vanilla powder or vanilla extract.
4)Add a pinch of salt.
5)Add water and food colour.
6)mix well to a paste
7)Cover with a plastic wrap loosely, microwave for 1 minute.
8)Remove it and give a good mix. if it is sticky, pop it back into microwave for 30 more seconds.
9)Now remove from microwave and keep mixing for 2 minutes.
10)it will get more elastic and sticky,.
11)Dust some cornstarch in the work surface. Transfer the dough and flatten it.
12)Spread evenly. Cut it into squares.
13)Like this.
14)Spread a plastic wrap
14)Place one sheet on it. Place a scoop of icecream
15)Apply some water on the sides.
16)Use the plastic wrap as a guide and wrap it well.
17)Pop it in freezer till serving.
Anonymous
Why lots of ads in-between recipes.....huh