How to Make Mochi Ice Cream

Mochi Ice Cream, which traces its American origins to Los Angeles' Little Tokyo, is the melding of the traditional Japanese dessert known as mochi (rice cake) and the classic American favorite, ice cream. Although it may sound intimidating--you don't have to be an "Iron Chef" to whip some up at home--in about 30 minutes.

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

1. Soften the ice cream, scoop into 10 round balls, and refreeze until hard.

2. Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.

3. Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it's hot.

4. Cover and return to microwave for 30 seconds. Stir well.

5. Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).

6. Wait for dough to cool. Place onto board and divide into 10 pieces.

7. Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.

Tips & Warnings

• Choose an ice cream flavor that suits mochi such as coffee, green tea, red bean, mango, vanilla, chocolate or strawberry. Bubble Gum or peppermint may not cut it.

• You can substitute Splenda for sugar.

• The dough will be sticky.

• Serve mochi ice cream slightly thawed, unless you have a penchant for biting into cold, hard cement!