For the Mochi Dough:
- 1 cup sweet rice flour (mochiko)
- 1/4 cup granulated sugar
- 1 cup water
- Potato starch or cornstarch (for dusting)
For the Ice Cream Filling:
- 1 pint of your favorite ice cream flavors
1. Prepare the Ice Cream Balls:
- Scoop out small balls of ice cream (about 1-2 tablespoons each) and place them on a parchment-lined tray. Freeze the ice cream balls for at least 2 hours or until they are solid.
2. Make the Mochi Dough:
- In a heatproof bowl, whisk together sweet rice flour, sugar, and water until well combined.
- Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes.
- Remove the bowl, stir the mixture, and then microwave for an additional 2 minutes.
- Stir again and microwave for another 1-2 minutes until the mixture becomes a sticky, smooth dough.
3. Cool and Dust:
- Allow the mochi dough to cool to room temperature. Dust a clean surface with potato starch or cornstarch.
4. Shape the Mochi:
- Spoon a small amount of the cooled mochi dough onto the dusted surface. Using your hands (lightly dusted with starch to prevent sticking), flatten the dough into a thin round disc.
5. Encase the Ice Cream:
- Place a frozen ice cream ball in the center of the mochi disc. Gently wrap the mochi around the ice cream, sealing it completely. Dust your hands with starch as needed to prevent sticking.
- Repeat the process for the remaining ice cream balls.
7. Freeze Again:
- Once all mochi ice cream balls are assembled, place them back in the freezer for at least 2 hours or until the mochi is firm.
- Serve the Japanese Mochi Ice Cream with Sweet Rice Dough on a plate or in individual cupcake liners. Enjoy immediately!
Cooking Time: Approximately 5-6 minutes for the mochi dough, plus freezing time.
Serving Size: This recipe makes approximately 8-10 mochi ice cream balls, depending on the size. Adjust quantities based on your preferences.