MOCHI ICE CREAM
My hubby loves mochi ice cream *kona coffee mochi ice cream to be precisely :)*. And all these times we liked to buy it at 99 ranch or any other asian market that sold this mochi ice cream.
And, since we have an ice cream maker, my hubby asked me, "why don't you make mochi ice cream for me?". His question gave me this idea.....homemade mochi ice cream!
So, I googled the original recipe of how to make mochi ice cream. And I found this recipe that I like to recommend it to all of you. Because, the ingredients and the methods are not too hard. Also, the mochi wrapper is really soft and it just like the one sold in the asian market!
Unfortunately, we have raspberry cheesecake ice cream only so the kona coffee mochi ice cream in line now ;).
For the way of cooking, I used on stove cooking instead of microwave, and its worked!! :). Please go to the original recipe if you want to use microwave.
Mochi Ice Cream
50 gr glutinous rice flour (or sweet rice powder or mochiko)
100 gr sugar
100 ml water
200 gr raspberry cheesecake ice cream, or any flavor as your desire (Belzy - make sure the ice cream is half frozen)
Cornstarch as needed
Place the glutinous rice flour, sugar in a saucepan. Pour gradually the water until it is mixed well.
Bring it simmer over medium heat. Keep stirring the flour mixture until the mixture turns into shiny and smooth sticky dough.
Spread generously cornstarch onto a cutting board (use plenty so the dough does not stick to the board).
Dip your wooden spoon in water then spread the mochi dough onto the floured cutting board as flat as possible. Sprinkle the top of the dough with corn starch then flip it over. Pull and stretch the edges and make the dough thinner as your desire, or 2 to 3 millimetres thin (Belzy - I don't like thin wrapper on my mochi ice cream). Let it cool a bit before cutting.
Meanwhile, scoope the ice cream with cookies scooper and shape it into a little ball shape. Place it on a plate, then freeze it while waiting you do your mochi wrapper.
Back to the mochi dough, cut the dough into round shape using round cookies mold.
Place an ice cream ball onto the center of the mochi sheet. Fold and joint the edges, then shape it with your hand into nice round mochi.
Put it in the freezer for 30 minutes or until the mochi is settled, but don't too long if you won't your mochi as hard as stone. Enjoy!