Japanese Mochi Ice Cream
Ingredients
The mochi
-
90
g
Shiratamako
-
180
ml
water
-
50
g
caster sugar
-
80
g
Katakuriko (potato starch) or corn starch
The ice cream
-
300
g
Ice cream of your choice
Instructions
- Scoop ice cream into small muffin tins and freeze until ready.
- Mix Shiratamako, sugar, and water in a microwave-safe bowl.
- Microwave the mixture for 2 minutes, then stir and microwave for an additional 1.5 minutes.
- Transfer the cooked mochi to a work surface dusted with Katakuriko.
- Roll out the mochi and cut into round shapes.
- Layer the mochi sheets with cling wrap and refrigerate for 30 minutes.
- Dust off excess starch from the mochi sheets, place an ice cream scoop on top, and seal the mochi around the ice cream.
- Wrap the mochi ice cream in cling wrap and freeze for a few hours before serving.
- Let the mochi ice cream sit at room temperature for a few minutes before eating.
Nutrition Facts (estimated)
Servings
10
Calories
114
Total fat
1g
Total carbohydrates
23g
Total protein
1g
Sodium
7mg
Cholesterol
0mg
You might also like