Mochi Ice Cream

Posted at 12:57 am on July 23rd, 2006

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Mochi is a dough made from glutinous rice flour. Mochi ice cream is ice cream wrapped in mochi. This one takes some patience. And microwave times may vary, so plan on experimenting a little.

Tools

  • A smallish microwaveable mixing bowl
  • A spoon and fork for mixing and mashing
  • A muffin pan made for baking small muffins
  • A rolling pin
  • Measuring cups and spoons

Ingredients

  • 1/3 cup water
  • 1/2 cup sugar
  • 1 cup glutinous rice flour, plus a little more for dusting
  • vegan ice cream or sorbet

Instructions

Start by putting the muffin pan in the freezer. It also helps to set your freezer cold enough that the ice cream is just barely scoopable.

Mix the sugar and flour together, then add the water and mix it until there aren’t any more lumps. It mixes pretty easily, so you can just pour the water right in, all at once.

Microwave it, covered, for a minute and a half. It should come out rubbery on the outside, but about half the volume of the mixture should still be a liquid pool in the middle. Mash it back together until its texture is uniform again. It will be very sticky during this phase.

Cover it again and refrigerate it. Once it has cooled, it will still be sticky, but less than it was before cooling. Pull off tablespoon-sized blobs of dough, and form them into balls, dusting them with extra flour to make them less sticky, and flatten them into round pancake shapes about four inches in diameter. Remove the muffin pan from the freezer.

Lay a pancake over one of the wells in the muffin pan. Take a scoop of ice cream—about ½ tablespoon—and place it in the middle of the flattened doughball, causing it to sink into the muffin well. Gradually and gently, wrap and pinch the dough until it completely surrounds the ice cream. The ice cream will be starting to melt at this point, so be sure to press only on the dough and not on the dumpling itself. It’s tricky.

Do this for the rest of the doughballs, and put the whole pan in the freezer. At this point, you may want to set your freezer’s temperature back to normal. Otherwise, the dough will freeze way too hard to eat, which is good if you need to transport the dumplings, but bad if you want to eat them right out of the freezer.

Makes about 12 dumplings.

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© Thomas Peri