Difficulty: Moderately Easy
Instructions
Things You'll 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
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Step 1
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.
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Step 2
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.
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Step 3
Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it’s hot.
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Step 4
Cover and return to microwave for 30 seconds. Stir well.
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Step 5
Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).
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Step 6
Wait for dough to cool. Place onto board and divide into 10 pieces.
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Step 7
Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.
Comments
juicycouture335 said
on 6/1/2009 i tried this recipe and it was teribble! im sorry but it was!! when i tried to make it the ice cream wouldnt stay in and i couldnt figure out how to close off the ends of the mochi. the mochi itself tasted like sand and water, and the ice cream(which was frozen!)was seeping through! it was all very frustrating and messy, and im an experienced baker and didnt do anything wrong!!! please dont use this recipe, trust me!
moniquewleong said
on 12/27/2008 I just tried another recipe that called for 2 cups of Mochiko flour and 2 1/2 cups of water with 1/4 cup of sugar and 1 tsp vanilla extract. I think I should try more sugar (1/2 cup and 2 tsp vanilla extract as this recipe calls for, since mine wasn't sweet enough for me. My recipe said to microwave the mixture 6 to 8 minutes. I only used 1/2 the recipe and microwaved it 8 minutes on high (I have a full-sized microwave). If your microwave isn't as strong, it could take longer to cook. I put the mixture in the bottom of a pyrex/clear glass, rectangular (7inx10in) casserole dish. I didn't have any flour to roll it in, but it was nice and chewy. I just ate it without the flour. I didn't try the ice cream part yet, but someone told me that when they make fried ice cream, they freeze the ice cream with dry ice. I don't think you need to go that far, but the ice cream definitely should be as
diggitydogg said
on 1/15/2008 Sorry I didn't get back to you sooner. No, it doesn't have to go in the fridge to cool, it just has to be room temperature. And the consistency has to be paste after you mix the rice flour and water. And it's supposed to be sticky, not runny. I can't figure what else to do. Sorry you're having trouble.
iRaksSiM said
on 1/14/2008 yes, i mixed the flour and water consistently. and when you mean cool the dough, do you mean put the dough in the fridge for hours? how long do i have to wait? just until the dough is cooled off? because i waited so long and when i dip the spoon in and left it back up, the dough slowly drips =/
x0x MK
diggitydogg said
on 1/11/2008 Did you make sure the dough was completely cooled first and was it a paste consistency after you mixed the flour and water? I can't figure out what else it could be. I've run into trouble before with doubling recipes, not with this, but with others. Maybe you should try it again with the exact measurements just to be safe.