Mochi Ice-cream

Flavors: Strawberry, Vanilla & Chocolate

Ingredients:
1-1/2 cup Mochi Flour / glutinous rice flour
300g sugar
300g hot water
Ice-cream
Cornstarch (as needed)

Directions:

1. Spread cornstarch onto a baking tray (use plenty so the mochi dough does not stick to the baking tray)
2. Place the mochi flour into a glass bowl.   Whisk sugar & water till sugar is dissolved.   Add the sugar liquid little at a time until it is mixed well.
3. Cover the bowl with plastic food wrap (leave a breather gap) & cook in the microwave - medium for 5 minutes.  Mix with a wooden spoon (dip it in water) & cook for additional 2 minutes.  The mochi dough is ready when it turns shiny & smooth.
4. Dip a wooden spoon in water then spread the mochi dough onto the baking tray as flat as possible.  Remember the dough is hot so take care.
5. Cover the dough with corn starch and then flip it over. Then pull and stretch the edges & make the dough thinner.   Leave to cool a little & when the dough is cool enough, cut it into rounds, use a bowl for the size.
6. To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.
7. Put the ice cream onto the centre of the mochi sheet, using an ice cream scoop.  Fold & pinch the edges, then back in the freezer until it’s ready to be serve.

Left: Hot water, Japanese Sweet Rice Flour or Mochi & sugar

Homemade Mochi Ice-cream - Chocolate, Vanilla & Strawberry