Frozen treats. A lot of sweet food memories flash into my mind. Yet, there’s one frozen treat which is always irresistable. That is Mochi Ice cream! Back in the days when I was little, my relatives would take me to japanese restaurants for dinners. At the end of every meal, I would habitually grab one or two just for myself from a big lot different-flavored Mochi Ice Cream. Imagine how happy a child could be! To relive such sweet childhood memories, it’s a good idea to recreate this childhood favorite into a homemade version!
3 Ice cream Flavors of Your Choice (These are all my Homemade Ice Cream: Red Bean, Black Sesame and Green Tea)
70g Corn Starch
100g Glutinous Rice Flour
165ml Coconut Milk (Not the drinking kind)
50ml Water (You may not need all of it, adjust the amount needed by seeing the dough consistency)
55g white sugar
one 12-pc brownie/ minicake mould (You may use replacements like cupcake moulds or even just a baking sheet. The point here is to separate the ice cream balls and prevent them from sticking)
one Ice cream scoop
one Rolling Pin
one 3.5” Muffin Ring
Other necessary supplies include:
A Chopstick or a Whisk
Step 1: Scoop Out the Ice Cream Balls and Freeze!
As we are making 12 pcs of Mochi ice cream, so we need to scoop out four ice cream balls from each ice cream flavor. Firstly, trim some cling wraps into rough little squares with side length of around 4.5” inch. Scoop out each ice cream ball and place it on the square cling wrap. Wrap each ice cream ball up. Place each ball into its own compartment in the 12-pc brownie baking tray. If you are using a simple baking sheet, it’s completely fine if you leave enough space in between the wrapped ice cream balls. Freeze them for at least an hour or until they become hard.
Step 2: Let’s Make the Mochi! Mix Mix Mix and Microwave!
Mix glutinous rice flour and white sugar in a microwavable bowl. Slowly “whisk” in all the coconut milk (I like using a chopstick for this). Keep stirring while adding the coconut milk to prevent lumps. Slowly add around 25ml of water to the mixture and mix continuously till well-combined. Depending on the temperature and weather, usually 25-30ml of water is sufficient especially in Asian countries. If you think the consistency of the mixture is too high, adjust by adding a tsp of water at a time. Microwave (at ~1000W Power) the mixture in 30-second intervals for two and a half minutes until it has a springy and gooey (see the pic) . Use a spatula to fold the mochi dough a few times in between 30-second intervals to ensure even cooking. Let the dough cool down at room temperature for around 30 mins. (Note: My grandma likes using the traditional way by steaming the mass mochi dough for 25 mins. In fact, steaming is a slower but better method as the heat would be transferred to the dough more evenly. The dough would be softer throughout. That would take longer to cool down too.)
Step 3: Roll Out the Mochi Dough and Wrap the Ice Cream Balls! (Part I - Without Using the Muffin Ring)
Divide the Mochi Dough into 12 equal pieces. A helpful tool would be a kitchen scale. After some calculations, each piece of my mochi dough should weigh around 25.4g. As the amount of liquids needed varies from dough to dough, so just divide the total weight of the mass mochi dough by 12. Weigh out the amount needed for each piece. Prepare a large parchment paper on the counter. Sprinkle corn starch on the parchment paper. Roll the weighted piece between your palms to form a little dough ball. The dough ball needs not to be in a perfect shape. Roll out the dough ball into a flat circle (like the Chinese wonton or dumpling wrapper) using the rolling pin. The size should be a little larger than the frozen ice cream ball. Wrap the flattened mochi dough by folding the edges towards the centre of the ice cream ball. Use cling wrap to wrap the mochi ice cream. Twist the excess of the cling wrap to form a small pouch (like the shape of Hershey’s kisses chocolate). This could help keep the mochi ice cream in shape. Meanwhile, put the mochi ice cream back into the freezer for further freezing.
Step 4: Roll Out the Mochi Dough and Wrap the Ice Cream Balls! (Part II - Using the Muffin Ring)
Using the muffin ring could ensure a rounder, more even and slightly thicker mochi wrapper. Roll of the weighted mochi dough piece using the rolling pin. This time roll out the dough to just about the same size as the muffin ring. Hold the muffin ring and exert slight force downward to cut out the round mochi wrapper. Place the frozen ice cream ball onto the mochi wrapper. Please don’t worry about the size the mochi wrapper, the mochi wrapper is stretchable and slightly thicker this time. Finish the wrapping process like aforementioned in the previous step. Use cling wrap to keep the mochi ice cream stay in shape. Freeze the mochi ice cream for at least an hour or until they become hard.
Step 5: Serve and Enjoy!
Thaw the frozen mochi ice cream at room temperature for a 3–5 minutes (depending on the surrounding temperature of course). You are ready to enjoy your very delicious Homemade version of Japanese Mochi Ice Cream!
Runner Up in the
Frozen Treats Challenge