Ingredients
Dough Ingredients
- 1 cup glutinous rice flour
- ¼ cup sugar
- 2 tablespoons powdered sugar
- 1 cup water
- Food coloring (optional, to change the color of the dough)
- Cornstarch or potato starch (for dusting and rolling)
Filling
- Ice cream (your favorite kind)
Instructions
- Freeze ice cream balls: Line a sheet pan with parchment paper. Quickly scoop small balls of ice cream using a small ice cream scoop, packing them tightly with a flat edge so they sit flat on the sheet. Place the balls on the parchment-lined pan and freeze for at least 1 hour to firm up.
- Make mochi dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Add water and stir until smooth. Cover bowl with plastic wrap and microwave for 1 minute. Wet a spatula to prevent sticking and fold the dough. Cover and microwave another 1 minute. Fold again, microwave 30 seconds more. The dough should appear shiny; if not, microwave an additional 30 seconds.
- Prepare dough for rolling: Place a piece of parchment paper on your counter and dust it generously with cornstarch. Use a rubber spatula to scrape the hot mochi dough onto the prepared parchment. Dust the top of the dough with cornstarch to prevent sticking.
- Roll out dough: Using a rolling pin, roll the dough into a large rectangle about 1/4 inch thick. Continue dusting the top with cornstarch if necessary to prevent sticking. Transfer the rolled dough on its parchment paper to a sheet pan and refrigerate for 30 minutes to firm up.
- Prepare wrappers: Cut large squares of plastic wrap—one for each ice cream ball—to wrap the mochi ice cream after assembly.
- Cut and fill dough: Remove dough from fridge and use a 3-inch round cookie cutter to cut circles. Brush off excess cornstarch gently with a dry pastry brush. Working quickly with one ice cream ball at a time (keeping others frozen), place an ice cream scoop in the center of a dough circle. Gently fold and pinch the mochi around the ice cream to seal. Place each mochi ball on a square of plastic wrap and twist to tightly seal.
- Freeze mochi ice cream: Place the wrapped mochi balls seam side down in the freezer. Freeze for at least 1 hour before serving. Store in an airtight freezer-safe container or bag for up to 3 months. Allow mochi to thaw slightly before eating for best texture.
Notes
- Keep ice cream balls well-frozen to prevent melting during assembly.
- Use cornstarch generously to prevent sticking while rolling and shaping mochi dough.
- Work with one mochi ball at a time to avoid melting ice cream.
- Can experiment with different ice cream flavors for variety.
- Allow mochi to soften slightly at room temperature for easier biting and best texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes (microwaving dough)
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
- Diet: Vegetarian