Hi My Name is Joy and I’m addicted to mochi. Especially mochi Ice cream. I am slightly cheap and I personally don’t want to keep buying it from the store. It is like 4 bucks for 6 of them. I could put away the whole box in one sitting. BTW, have I told you lately, I should be on a diet? I first made mochi when I was at home resting from knee surgery. I was a little bored and it was summer so I made mochi.
The mochi recipe I use is based on a ratio – 1:2:3. My recipes vary quite a bit on the method of measurement depending on the recipe but ratios is my favorite. I am able to either weigh out each ingredient or use measuring cups depending on my moods.
1 Part Sugar
2 Parts Glutinous Rice Flour
3 Parts Water
Corn Start to dust
- Mix together the sugar, rice flour, and water in a microwave safe bowl.
- Microwave for 5 minute intervals. Between each set, folding the batter to bring the bottom batter to the top. You will notice the top of the batter becomes cooked and looks more translucent while the bottom stays a milky white. It takes about 30 minutes before the whole mixture was fully cooked.
- Once it is cooked, place it on the counter (I used a wooden cutting board) dusted in corn starch. Let it cool until you are able to handle it.
The Mochi Dough
Ice Cream of your Choice – I made a mango ice cream (I wished I remembered the measurements but I actually eyeballed it)
- Cover the top with the corn start and start rolling out the dough. You could roll out the whole thing and use a cookie cutter to create large circles. I not the greatest at it so I take small pieces of the dough and roll it out until it is about quarter inch thick. It should be about 3 inches in diameter.
- Place a small amount of the ice cream in the middle and fold over the edges. Pinch the bottom to seal it.
- Place in the freezer to set.
- I found that small muffin pans created the perfect size and it was easier to store them in until it set.
- The mochi dough is quite warm so work fast to assemble or you will be covered in ice cream. I know from experience.
- I scooped the ice cream prior making the mochi . I used the muffin tin as my guide and froze it again to make sure it is extra cold.
- Store in an air tight container and it should last you a couple of months.
- When serving, I would leave it out for a couple of minutes or it is really cold to eat.
My forgetful Mango Ice cream
Keep in mind, I didn’t use measurement. I just went by taste.
Mangos (I think about 2 – I didn’t make that much)
Whipping Cream (I might have used a small pint.
Sugar To Taste *This depends on how ripe the mangoes are.
- Put all in the ingredients into a blender. I poured enough cream until it went 1/2 way up the mangoes if that makes a lick of sense.
- Pour into your ice cream maker.
- Serve or set aside if you are making mochi