Ice Cream Mochi
At a Glance
- Total
- 50 min
- Servings
- 12 servings
Categories
- Dessert
- Japanese
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Ice cream mochi made with glutinous rice flour, rice flour, and water for a chewy wrapper around frozen ice cream.
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Ingredients
- 10 tablespoons glutinous rice flour
- 6 tablespoons rice flour
- 1 cup water
- 12 small scoops ice cream
Instructions
Scoop ice cream into 12 small portions and freeze until very firm.
Mix glutinous rice flour, rice flour, and water into a smooth batter.
Cook the batter until thick, sticky, and translucent, then let cool enough to handle.
Divide the mochi dough into 12 pieces and flatten each piece.
Wrap each piece around one frozen ice cream scoop, sealing the edges.
Freeze the mochi until firm before serving.
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