By leah jones
Mochi is a Japanese rice cake made from glutinous rice that is steamed, pounded and molded into a soft, chewy and slightly elastic texture.
A popular dessert variation of mochi includes different ice cream flavors in the middle. Check out this 2-ingredient mochi ice cream recipe and enjoy this treat in whatever flavor you like.
1 cup Sweet rice flour (glutinous rice flour) Your favorite ice cream flavor
Scoop your ice cream into small balls (about 1-2 inches in diameter) and place them on a lined baking sheet. Freeze them for at least 1-2 hours or until they are completely firm.
In a microwave-safe bowl, mix the sweet rice flour with 1 cup of water until smooth. Cover the bowl loosely with plastic wrap or a microwave-safe cover.
Microwave for 1 minute, stir, then microwave for another 1 minute. Stir again. Microwave in 30-second increments until the mixture becomes a sticky, translucent dough.
Dust a clean surface with cornstarch or potato starch. Transfer the mochi dough to the surface and sprinkle with more starch to prevent sticking.
Roll the dough out into a thin layer, about 1/4 inch thick, using a rolling pin dusted with starch.
Cut out circles from the rolled dough (about 3-4 inches in diameter) using a cookie cutter or a cup. Place a frozen ice cream ball in the center of each circle.
Carefully wrap the mochi dough around the ice cream, pinching the edges to seal.
Place the assembled mochi ice cream balls seam-side down on a lined tray. Freeze for 1-2 hours before serving.
More from Home & Texture