Hello my darlings! We’re moving right along this week with a recipe near and dear to me! So just what are frozen mochis? I showed you guys how to make classic mochis, but these aren’t anything like those! I’m crazy for mochis! My other half likes to say that if I could only take three things on a desert island, I’d take an avocado, a pair of wedge espadrilles and mochis and be in complete bliss... But seriously, this is a Japanese dessert: a scoop of ice cream surrounded by a thin layer of dough made from sticky rice flour. Since the dough seals it off and the ice cream is much colder than it, it’s a shock to the taste buds. The ice cream melts in its’ little rice pocket and it’s so good.
It should be eaten with a little spoon for those who are feeling fancy and to keep you from gobbling it up like me! We even made you a little video!
Hugs and kisses, Charlotte and I will see you tomorrow with a special playlist!
To make about ten mochis, you’ll need:
Ice cream, choose your favorite flavors,
Cornstarch, there isn’t a specific measurement, but use a large quantity
20ml orange blossom water
160 ml water
120 g rice flour
60 g sugar
First, make balls of ice cream ahead of time because it’s very very important that they’re extremely cold when you’re putting it all together, especially since it’s been so hot out! I recommend making balls of ice cream with a scoop and then putting them in a muffin pan so that they don’t mix and to let them chill in the freezer for a few hours or the night before! Making mochis is serious business, I wouldn’t want you to be disappointed... since the ice cream is now scooped and cold, we’ll move onto the super simple rice dough. In a large, microwavesafe bowl, mix the rice flour, sugar and orange blossom water with a whisk. The mix should become liquidy without any lumps. Cover the bowl with plastic wrap and put in the microwave for one minute on maximum power. Using a wet spatula, mix until rubbery. Recover with plastic wrap and put back into the microwave for another minute. Be careful not to burn yourself when taking it out, it should be done: it should be sticky and there shouldn’t be anymore liquid. If there is, put it back in the microwave for 30 more minutes, don’t forget to mix it before hand.
Unroll baking paper and generously sprinkle cornstarch using a sieve. Flatten as thin as possible on baking paper using a rolling pin covered in cornstarch. Place a baking sheet underneath and put into the fridge for 30 minutes.
Once the time’s up, take off the baking sheet and cut out circles using either a large cookie cutter or a knife and bowl. The circles should be about 12 cm wide. On a plate covered with plastic wrap, lay out your first dough circle powdered with cornstarch. Do the same for the others and separate with plastic wrap between each circle. Put everything in the freezer for thirty minutes, we’re almost finished! Once the dough is cold, we’ll get started on the mochis!
Get out the ice cream and put a scoop in the middle of your dough circle, take it all as well as the the plastic wrap that separates the dough from the next circle. Fold the rice dough around the scoop of ice cream, wet your fingers so that the dough is sticky and to help close up your mochis. Close them all, twisting the plastic wrap between your fingers and put into the freezer for an hour before serving. Repeat with the rest of the dough and ice cream, enjoy!