Ingredients
| 200ml ice cream ice cream | |
| cornflour for dusting | |
| 130g glutinous rice flour | |
| 50g sugar | |
| 5g Fresh As fruit powder | |
| 150ml water |
Mochi is a chewy, glutinous rice dough used plain or wrapped around various fillings.
I love ice cream mochi, but the store-bought ones have too many scary ingredients. Making your own is fun and keeps them clean and simple. I have made plum because it’s delicious and seasonal, and mango as it’s my favourite bought mochi flavour, but you could try any soft fruit you like.
I have used a simple, no-churn ice cream, but you can substitute your favourite bought ice cream. Fresh As fruit powder adds flavour and nice colour without the need for food colouring, but if you can’t find fruit powder, crush dehydrated fruit pieces with a rolling pin.
If you like the texture of mochi but don’t want the fiddle of making balls, press the dough out to 1⁄2cm thick, cut into little cubes, cool, then stir these through the ice-cream mix before freezing.
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Instructions
| 1. | Start this the day before eating by scooping six small balls of ice cream (roughly the size of golf balls) onto a tray and freezing overnight to harden. |
| 2. | Put some cornflour in a sieve and dust a clean surface very well. Keep some in the sieve to dust your hands. |
| 3. | Line a tray with baking paper. |
| 4. | Put the rice flour, sugar and fruit powder in a bowl and gradually stir in the water until you have a smooth batter-like consistency. |
| 5. | Transfer to a wide pan over a low heat. |
| 6. | Stir continuously for about 10 minutes, moving the dough around, spreading it out and scraping back up, until the mixture is very thick, and comes together into a cohesive ball. It is important to stir continuously, scraping the bottom, so the dough cooks and dries out evenly. I like to use a wide, enamel frying pan, so I can easily scrape up the bottom with a metal spatula to keep things moving. |
| 7. | Scoop the dough onto the prepared surface, dust your hands with cornflour and knead the dough, shaping into a log – note that the mochi mixture is very sticky. |
| 8. | Cut into six even pieces and press each into a 10cm disc, shaping the dough while it’s still warm or it will become hard to stretch. |
| 9. | Cool for a minute or two, then wrap each disc of mochi around a frozen ice cream ball (I use tongs to handle the ice cream), pinching together to close. |
| 10. | Place on the tray join-side down, cover with plastic wrap and freeze until needed. |
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