Mochi Ice Cream

Hi bloggers and food lovers, how’s your day going? I hope you’re having a great day. Today I’m going to share a sweet treat that I’m sure many of you will love. It’s chewy, sweet, and refreshingly cold when you eat it. Today I’m making mochi ice cream—it’s easy to make using the ice cream I made yesterday for ice cream slices. Okay, let’s get started

Ingredients:

• 50 grams glutinous rice flour
• 2 tbsp sugar
• 60 ml milk
• 1 tbsp margarine
• food coloring
• ice cream
• toasted cornstarch
• a pinch of salt

Instructions:

• Put the glutinous rice flour into a bowl

• Add the sugar to the bowl

• Add a pinch of salt

• Pour the milk into the bowl

• Mix until well combined

• Steam the dough for 20 minutes

• After 20 minutes, remove the mochi dough and add the margarine

• Stir until well combined while it’s still hot (use a spatula or spoon)


• Once cooled, knead the mochi dough briefly on top of the toasted cornstarch

• Divide into 2 portions, then add food coloring to taste

• Knead the dough again until smooth and elastic

• Take a small piece of dough and flatten it

• Place your favorite ice cream inside as a filling

• Seal the dough and repeat until all the mochi dough is used up

• Freeze the mochi in the freezer for 6 hours

• Once frozen, remove the mochi and cut it into several pieces for easier eating

• The mochi ice cream is ready to eat