50gramssweet rice flour ( Mochiko)or ⅓ cup plus a 1 tsp
70gramswater100 ml
50gramsgranulated sugaror ¼ cup
food coloringoptional
4scoopsice creamI use a small 1 ½ Tbsp cookie scooper
Instructions
Ice Cream Centers
Line a baking sheet with parchment paper. Using a small cookie dough scoop, pack ice cream in the mold and place it on the parchment paper. For this step, I used a 1.6 inch or 1.5 tablespoon cookie ball scoop. Place ice cream balls in the freezer to chill for at least 2 hours.
Mochi Dough
First, weigh the water in a bowl. Next, weigh and add the mochiko flour. And finally, weigh and add the granulated sugar to the bowl. Mix all the ingredients until smooth.
Cook Mochi Dough
Place rice mixture in a frying pan. Heat pan over a medium to low flame. Cook for two minutes, constantly stirring with a rubber spatula. Once the mochi is cooked, transfer the mochi to a plate and place it in the refrigerator to cool for five minutes. Before placing my plate in the fridge, I used trivets and potholders to put under my plate of hot mochi.
Roll Out Mochi
Place a sheet of parchment on a cookie sheet and dust it with quite a bit of cornstarch. Cover your clean countertop with LOTS of cornstarch and roll out mochi. You'll want the dough to be 1/4 inches or more in thickness. However, you don't want the dough too thin since it tends to break when covering the ice cream center. So, I'm a bit lazy, and I used the palms of my hands to flatten the dough. You can use a 3" (or larger) round biscuit cutter to cut out mochi forms. You can also roll out in circles without cutting them out.Make sure to dust the top with cornstarch too. Next, place your round mochi dough shapes on the parchment-lined cookie sheet. Refrigerate your mochi.
Shape the Mochi Ice Cream
Take your mochi circles out of the fridge and working one mochi at a time. Place an ice cream ball in the center of one. Pull up the mochi around the ice cream and pinch the edges together to form the bottom of the mochi. The ice cream will melt while you are creating the ball. Then you can place it back in the freezer to firm up the ice cream, mold it and refine it later.
Freeze Mochi
Immediately after making the mochi place it in the freezer. Remove before serving and cut in half or eat whole!
Storage
Once the mochi is frozen, wrap each one in plastic wrap. Then place it in a freezer bag or container and place it in your freezer for up to 3 months.
Notes
I always weigh my ingredients for baking since it is so accurate. I weighed out the grams in cups and milliliters just in case you don't have a food scale. Note that 50 grams in the different ingredients measure differently in cups!