Mochi Ice Cream
Chewy Japanese Mochi Ice Cream Bites
Ingredients:
1 cup glutinous rice flour (Mochiko)
1/4 cup granulated sugar
3/4 cup water
Cornstarch (for dusting)
1 pint ice cream (any flavor), scooped into small balls and frozen solid
Directions:
Scoop your ice cream into small balls using a cookie scoop or tablespoon and place on a tray lined with parchment paper. Freeze for at least 1 hour until firm.
In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth.
Cover the bowl loosely with plastic wrap and microwave for 1 minute. Stir, then microwave in 30-second intervals (about 2-3 more times), stirring between each, until the mochi dough becomes thick and slightly translucent.
Dust a clean surface generously with cornstarch and transfer the hot mochi dough onto it. Sprinkle more cornstarch on top and roll out the dough to about 1/4 inch thickness.
Using a round cutter (about 3.5 inches), cut circles from the dough. Place them on a tray and refrigerate for 15 minutes.
Working quickly, wrap each frozen ice cream ball with a mochi round, pinching the edges to seal. Return to the freezer for 2 hours before serving.
Prep Time: 30 minutes (plus freezing time) | Cooking Time: 5 minutes | Total Time: 2 hours 35 minutes
Kcal: 140 kcal (per mochi) | Servings: 10 pieces
#mochi #mochiicecream #japanesedessert #riceflourdessert #glutenfreedessert #asianinspired #frozentreats #icecreamrecipes #homemademochi #dessertideas #easyrecipes #summertreat #sweetsnacks #coldsnacks #biteSizedesserts #glutenfreebites #chewydessert #stickyandcold #asianfusionrecipes #homemadesweets
These chewy and creamy Mochi Ice Cream bites are the perfect way to cool off! Soft mochi dough wraps around your favorite ice cream flavor – homemade heaven!
Chewy Japanese Mochi Ice Cream Bites
Ingredients:
1 cup glutinous rice flour (Mochiko)
1/4 cup granulated sugar
3/4 cup water
Cornstarch (for dusting)
1 pint ice cream (any flavor), scooped into small balls and frozen solid
Directions:
Scoop your ice cream into small balls using a cookie scoop or tablespoon and place on a tray lined with parchment paper. Freeze for at least 1 hour until firm.
In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth.
Cover the bowl loosely with plastic wrap and microwave for 1 minute. Stir, then microwave in 30-second intervals (about 2-3 more times), stirring between each, until the mochi dough becomes thick and slightly translucent.
Dust a clean surface generously with cornstarch and transfer the hot mochi dough onto it. Sprinkle more cornstarch on top and roll out the dough to about 1/4 inch thickness.
Using a round cutter (about 3.5 inches), cut circles from the dough. Place them on a tray and refrigerate for 15 minutes.
Working quickly, wrap each frozen ice cream ball with a mochi round, pinching the edges to seal. Return to the freezer for 2 hours before serving.
Prep Time: 30 minutes (plus freezing time) | Cooking Time: 5 minutes | Total Time: 2 hours 35 minutes
Kcal: 140 kcal (per mochi) | Servings: 10 pieces
#mochi #mochiicecream #japanesedessert #riceflourdessert #glutenfreedessert #asianinspired #frozentreats #icecreamrecipes #homemademochi #dessertideas #easyrecipes #summertreat #sweetsnacks #coldsnacks #biteSizedesserts #glutenfreebites #chewydessert #stickyandcold #asianfusionrecipes #homemadesweets
These chewy and creamy Mochi Ice Cream bites are the perfect way to cool off! Soft mochi dough wraps around your favorite ice cream flavor – homemade heaven!
Mochi Ice Cream
Chewy Japanese Mochi Ice Cream Bites
Ingredients:
1 cup glutinous rice flour (Mochiko)
1/4 cup granulated sugar
3/4 cup water
Cornstarch (for dusting)
1 pint ice cream (any flavor), scooped into small balls and frozen solid
Directions:
Scoop your ice cream into small balls using a cookie scoop or tablespoon and place on a tray lined with parchment paper. Freeze for at least 1 hour until firm.
In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth.
Cover the bowl loosely with plastic wrap and microwave for 1 minute. Stir, then microwave in 30-second intervals (about 2-3 more times), stirring between each, until the mochi dough becomes thick and slightly translucent.
Dust a clean surface generously with cornstarch and transfer the hot mochi dough onto it. Sprinkle more cornstarch on top and roll out the dough to about 1/4 inch thickness.
Using a round cutter (about 3.5 inches), cut circles from the dough. Place them on a tray and refrigerate for 15 minutes.
Working quickly, wrap each frozen ice cream ball with a mochi round, pinching the edges to seal. Return to the freezer for 2 hours before serving.
Prep Time: 30 minutes (plus freezing time) | Cooking Time: 5 minutes | Total Time: 2 hours 35 minutes
Kcal: 140 kcal (per mochi) | Servings: 10 pieces
#mochi #mochiicecream #japanesedessert #riceflourdessert #glutenfreedessert #asianinspired #frozentreats #icecreamrecipes #homemademochi #dessertideas #easyrecipes #summertreat #sweetsnacks #coldsnacks #biteSizedesserts #glutenfreebites #chewydessert #stickyandcold #asianfusionrecipes #homemadesweets
These chewy and creamy Mochi Ice Cream bites are the perfect way to cool off! Soft mochi dough wraps around your favorite ice cream flavor – homemade heaven!
