Today I will teach you how to make “Homemade Mochi Ice Cream”. The mochi wrapper is made of glutinous rice flour (mochiko), sugar and water. The dish can become vegan, vegetarian, and/or non-dairy depending on the kind of ice cream you choose.
This impressively easy recipe may get you out of shopping for overpriced mochi ice cream products.
Ingredients (about 6 mochi wrappers)
- 1.4 oz. (40 g) Mochiko Sweet Rice Flour (glutinous rice flour)
- 2.8 oz. (80 g) sugar
- 2.7 fl oz. (80 ml) water
- Your favorite ice cream
Here are some tips.
1. You may consider reducing the amount of sugar to make healthier wrappers. The good news is you can use 1.4 oz. of sugar, 0.7 oz. of sugar or even a non-sugar sweetener that can be used in cooking, instead of 2.8 oz. of sugar. However, when you use less sugar or artificial sweeteners the wrappers only stay good if you eat them soon after making the dish. This is because wrappers containing less than 2.8 oz. freeze hard in the freezer and you lose the nice and soft mochi texture. Therefore I recommend using twice as much glutinous rice flour to prevent the mochi from freezing solid.
2. The dough is very sticky. Using a fork when stirring is better than a spoon or spatula.
1. In a microwave-safe bowl, combine the rice flour and sugar. Mix well. Add the water gradually, stirring constantly to keep lumps from forming. Microwave (1000w) for 1 minute. Remove the bowl and stir for 1 minute. Microwave for another 1 minute and stir again for 1 minute. At this point, the dough should become translucent.
*If the dough doesn’t have enough sugar, the white dough won’t turn a translucent color.
2. Place the dough on a well-dusted work surface. You should use cornstarch to dust the surface. Sprinkle more cornstarch on the dough. Once the dough is cool enough to handle, roll out the dough using your fingertips until it is a very thin layer (about 0.2 inch-thick). Cut into 6-equal-pieces.
*You can wrap each mochi wrapper and store in the freezer for 3 weeks.
3. Using a small ice cream scooper, scoop about 1 heaping tablespoon of well-frozen ice cream and place on the center of a piece of mochi wrapper. Seal the edge of the wrapper with fingers.
*Using a small amount of ice cream makes your work easier until you get used to it.
*Freezing small-ball-sized ice cream in advance also helps your work.
You can enjoy this delicious mochi ice cream as soon as you make it, or you can store in the freezer until it is served.