If you have a lot of extra dough where you formed the seal, cut it off using a knife or scissors. Fold the dough overtop of the ice cream, pinching to form a seal. Remove one of the ice cream balls from the freezer, place it in the center of your mochi wrapper and discard the cupcake liner. Take one of your mochi circles, brush off any extra corn starch using a pastry brush, and place in the middle of the plastic wrap. Place one of the squares of plastic wrap on your work surface. You may need to cut the mochi, and use the leftover dough scraps to make another ball and roll it out into a second thin sheet to accommodate the volume of wrappers you need.īe sure to only work with one ice cream ball at a time, leaving the rest in the freezer so that they don’t get too soft and hard to handle. I made relatively large ice cream scoops, so I ended up cutting out 6 circles of dough, approximately 4.5 inches in diameter. Depending on the size of your ice cream balls, cut either 6 or 8 large circles out of the dough, using either a ring cutter or a knife. When the 15 minutes is up, remove the mochi dough from the fridge. These will be used to wrap the individual ice cream mochi once complete, so cut to an appropriate size. While the mochi is setting in the fridge, cut out 6-8 squares of plastic wrap. Roll out the dough to ~ ⅛ to ¼ inch thickness and transfer (still on the parchment paper) to the fridge for 15 minutes. Place the mochi dough in the center, and sprinkle more cornstarch over top as well as on your rolling pin. Line a large work surface with parchment paper and dust the parchment generously with cornstarch. If it has not turned into a tacky dough, microwave for an additional 30 seconds. The mochi dough will be slightly translucent and very hot at this point, so handle carefully. Remove from the microwave, stir again and repeat but only for a final 30 seconds. Put the saran wrap back on and microwave for 1 more minute. Remove carefully (the bowl will be hot) and stir the mixture with a wet spatula. You don’t want the seal too tight so leave a small section loose enough to let some steam escape. Pour in water and stir until well combined.

In a medium sized microwave safe mixing bowl, whisk together the sweet rice flour, sugar, and freeze-dried strawberry powder. Place in the freezer for approximately 2 hours, or until frozen solid. If you prefer smaller mochi, adjust accordingly. I used approximately ⅓ of a cup of ice cream per scoop, and made 6 large ice cream mochi.

Depending on the size of your ice cream scoop, make 6-8 ice cream mochi. Using a small ice cream scoop, scoop your favourite ice cream flavour into small, perfectly rounded balls and place into individual cupcake liners. You can omit the strawberry if you like, but if you do be sure to reduce the water used by 1 tbsp. *I found freeze-dried whole strawberries and pulverized them into a powder with a pestle & mortar. Do not use standard rice flour as it is not starchy enough to hold together. *This is sometimes referred to as glutinous rice flour. I used Prairie West CanAsian Honeydew Melon + Peach Lemongrass flavours to keep with the Asian theme. ~2 cups of your favourite ice cream flavour. freeze dried strawberry powder* see notes

Strawberry mochi ice cream