Work quickly to seal the edges and pop it back into the freezer. Remove a matcha ice cream ball (previously prepared) from the freezer and place it in the centre of the mochi dough. Flatten into a round circle with a rolling pin as thin as you can without puncturing the dough. Take 1 portion of dough and dust liberally with soy bean powder/glutinous rice flour/cornstarch. Stop and stir after each minute.ĭust a silicone mat with roasted soy bean powder (kinako), cooked glutinous rice flour (koh fun) or cornstarch.ĭivide the cooked mochi dough into 6 equal portions. Give it a stir, cover, and microwave 1 minute at a time, for 2-3 minutes. Tip: try not to do this on a hot day, as the ice cream will melt quickly.Ĭombine the glutinous rice flour, water, and sugar in a shallow bowl.
Let the ice cream balls freeze for at least 6 hours, until frozen solid. Place the scooped balls of ice cream onto a parchment-lined baking tray and get them right into the freezer as soon as you can. The best way to do this is by using a small ice cream scoop. You can use a store-bought ice cream, or use a homemade matcha ice cream.įirst, you'll need to scoop out the ice cream into small balls prior to making the mochi ice cream. The mochi dough wraps the ice cream, similarly to how mochi covers a filling in a regular daifuku. There's only 2 components in mochi ice cream! Mochi is a Japanese confection made with glutinous rice flour and has a sweet filling such as red bean paste. They are a bit tricky to make, but they're worth it.
MOCHI ICECREAM SKIN
The mochi skin is slightly chewy and it melds right into the creamy matcha ice cream. It's a Japanese mochi with ice cream filled inside. You may have seen them in Asian supermarkets labeled as "daifuku."
Mini scoops of delicious matcha ice cream are wrapped with a thin chewy mochi skin.
These Matcha Mochi Ice Cream are a sweet and cool little frozen treat.
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