ingredients/things you need; -10 scoops ice cream (flavor of your choice) -1 cup glutinous-rice flour (mochiko) -3/4 cup water -1/4 cup sugar -2 tsp. vanilla -corn flour, for dusting -glass bowl -mixing spoon -plastic wrap -cutting board -airtight container
directions; Step 1 Soften the ice cream, scoop into 10 round balls, and refreeze until hard. Step 2 Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved. Step 3 Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot. Step 4 Cover and return to microwave for 30 seconds. Stir well. Step 5 Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must). Step 6 Wait for dough to cool. Place onto board and divide into 10 pieces. Step 7 Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.
tips; - Make the ice cream balls small! - Make/freeze the ice cream a day before making the mochi outside. - Use A LOT of flour on the cutting board before putting the dough down. Cake it on! - Have flour close to you at all times. - Divide the mochi dough and flatten it before taking your ice cream out of the freezer.