Iced Mochi Recipe
Let yourself be tempted by iced mochi, a Japanese sweet that's as surprising as it is delicious! Beneath a thin layer of delicately sweetened mochi lies a melting ice cream that awakens the taste buds. Between the tenderness of the glutinous rice paste and the gourmet freshness of the ice cream, every bite is a pure pleasure. A must-try for an original and refreshing sweet break! 🍡❄️
- Prep Time
- 20 minutes
- Cooking Time
- 2 minutes
- Servings
- 6 à 8
Ingredients
- 100 g glutinous rice flour (shiratamako)
- 150 ml water
- 50 g sugar
- Corn starch
- 6 to 8 scoops ice cream (vanilla, matcha, strawberry, etc.)
Directions
- Roll the ice cream into small balls and place them on a baking sheet lined with parchment paper. Freeze them for at least 1 hour until they are firm.
- In a bowl, mix the glutinous rice flour, sugar and water until smooth.
- Cover the bowl with plastic wrap and microwave for 1 minute on medium power.
- Stir with a spatula, then return to the microwave for another minute. The mixture should become translucent and sticky.
- Sprinkle a work surface with cornstarch and place the warm dough on top.
- Gently roll it out with a floured rolling pin until it is about 3 mm thick. Cut out circles about 8–10 cm in diameter.
- Place a scoop of ice cream in the center of a dough disk. Gently fold the dough around the ice cream and pinch to seal.
- Return it to the freezer immediately for 30 minutes before serving.
