On a hot summer day, mochi ice cream is a great dessert to grab and eat.mochi is a sweet rice flour dough and is used to wrap ice cream.You don't have to go all the way to Japan to enjoy this dessert.Don't make it yourself.Get an ice cream flavor of your choice, rice flour, and a cupcake tin.
Step 1: Choose an ice cream with a thick consistency.
The ice cream won't melt as quickly if it's thick.The flavor, brand, or type of ice cream you use is up to you.You can use a single flavor of ice cream or a different flavor for each ball.Purchase a standard 12 gallon container of ice cream if you want to make 10 mochi balls.It's a good idea to pick traditional ice cream for a simple taste.Try mint chocolate chip, rocky road, or cookie dough.For a more traditional taste, use strawberry, matcha, or black sesame ice cream.
Step 2: Line 10 cups in the cupcake tin with plastic wrap.
The ice cream will not stick to the tin.If your cupcake tin has rounded cups, it will work best.The bottom portion of an egg carton or ice cube tray can be used instead of a cupcake tin.
Step 3: Each of the 10 cupcake tin cups has 1/3 cup of ice cream in it.
To make handling ice cream easier, get a full scoop.If you need to empty the ice cream scoop into the cups, use an additional spoon.It will be difficult to get full scoops if your ice cream is very hard.The ice cream should be softened at room temperature.
Step 4: Put the tin in the freezer by covering it with plastic.
Wrap each scoop of ice cream in plastic to prevent it from forming ice crystals.The ice cream should be in the freezer for at least 2 hours.
Step 5: Put the rice flour and sugar in a microwave-safe bowl.
First, add the shiratamako or glutinous rice flour to the bowl, and then stir in the superfine sugar.Continue to stir until the ingredients are blended.You can add more ingredients to the mochi batter once you're more comfortable making the ice cream.Some people prefer to add a pinch of salt to the batter.The bottom of microwave-safe bowls will either say "Microwave Safe" or have a symbol resembling a microwave with wavy lines across it.
Step 6: The water should be put into the bowl.
Slowly add the water to the dry ingredients.When it becomes a smooth batter, continue whisking the mixture together.If the batter is too thin, add rice flour to make it thicker.If the batter seems dry, add a small amount of water.When your batter is smooth, increase the amount of flour or water.
Step 7: Rest a lid on the bowl.
The contents will not build up air pressure if the lid is cracked.If you want to cover your ice cream balls with a sticky dough, cook the mochi in the microwave.
Step 8: For another 1 12 minutes, microwave it with a cracked lid.
The rubber spatula can be used to stir and aerate the mochi.Make sure the sides and bottom of the bowl are clean.The batter should be cooked and resemble a sticky dough after being microwaved.The bowl will be hot when you take it out of the microwave, so handle it with care and use potholders.
Step 9: You can sprinkle corn or potato starch on the counter.
The corn or potato will keep the mochi from sticking to the counter.You don't need to worry about wiping the starch off your hands.The dough won't stick to your skin as you handle it if you have some on your hands.The side of your workspace should have 12 cup of potato or cornstarch on it.You can use as much or as little as you want.If needed, sprinkle the counter with more.
Step 10: Put the ball on the counter.
It won't stick to your rolling pin if you sprinkle it with more starch.When handling the mochi, be careful.It is most likely to be hot.You can touch it without burning yourself if you remove the lid.
Step 11: A rolling pin can be used to spread out the mochi.
The sheet of mochi should be 8 in (0.32 cm) thick.The edges of the sheet should be kept from getting too thin.The center of the dough should be the same thickness as the edges.The sheet can be either a rough circle or a rectangular shape.If you are worried that the mochi will stick to the rolling pin, rub some of the starch onto it.
Step 12: Using a round cookie cutter, cut out 10 circles.
There is a way to prevent the mochi from sticking to the cookie cutter.Start at one side of the sheet and work your way to the other side.You can cut out more circles if you gather the scraps and roll them back out.You can coat the rim of a glass if you don't have a cookie cutter.
Step 13: If you want to chill the discs, put them on a baking sheet.
To keep the mochi from drying out in the refrigerator, cover the baking sheet with plastic wrap.If the discs are cold to touch, you should check them after 30 minutes.Allow the discs to chill in the refrigerator if they are still warm.You are ready to begin assembling the ice cream balls once the mochi discs are fully chilled.
Step 14: Place a piece of plastic wrap on your counter.
The piece of plastic wrap should be twice the size of the ball.The wrapped balls will be individually packaged.The plastic wrap you used to cover the ice balls can be used again.If the piece of plastic wrap is damaged or not big enough to cover the entire ball, get a new piece to line the counter.
Step 15: An ice cream ball is placed on a circle of plastic wrap.
Place the ice cream in the center of the sheet with a spoon or your fingers.Either have the sheet resting on the plastic wrap or hold it in the palm of your hand.Pick the method that is easiest for you.The ice cream should be handled as little as possible to keep it from melting.The rest of the balls should be left in the freezer to keep them from melting.
Step 16: To cover the ice cream ball, lift the edges of the mochi circle.
You can stretch the sheet with your fingers to cover the ice cream ball.It may be difficult to stretch the chilled dough at first.
Step 17: The edges of the ice cream ball need to be pinched.
The ice cream ball is similar to a coin purse.You can smooth out the edges with your finger.Don't tear the dough while doing this.If there is a lot of dough at the top of the ice cream ball, use scissors to cut it away.If you need to patch a hole or cover a thin spot, you should save the excess dough.
Step 18: The plastic wrap keeps the dough fresh.
If you want to keep the dough from being exposed, cover the entire ball with the plastic wrap.The plastic wrap will keep the dough from drying out in the freezer, and will also help the ball maintain its shape until the ice cream and dough firm up.
Step 19: The cupcake tin has a packaged ball in it.
The plastic wrap should be placed into the cup.The plastic wrap will not peel off as the ball is frozen.Continue this process until all the ice cream balls are packaged in plastic wrap.
Step 20: The balls should be in the freezer for 2 hours.
The ice cream will have a chance to hardened.If you want to avoid hurting your teeth when you bite into the ice cream ball, you should allow it to sit at room temperature for 10 minutes.