Xeth_
Tasty Apprentice
Mochi Ice Cream features creamy ice cream wrapped in a soft, chewy layer of mochi rice cake, offering a delightful blend of textures and flavors.
**Ingredients**:
- 1 pint ice cream (flavors of your choice)
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/2 cup water
- Cornstarch or potato starch (for dusting)
**Instructions**:
1. Scoop the ice cream into small balls and freeze until firm.
2. Mix glutinous rice flour, sugar, and water in a bowl until smooth.
3. Steam the mixture for about 20 minutes until cooked and slightly translucent.
4. Let the mochi dough cool slightly, then dust with cornstarch or potato starch.
5. Roll the mochi dough into thin sheets and cut into squares.
6. Wrap each ice cream ball with a piece of mochi and seal the edges.
7. Freeze until firm, then enjoy the delicious contrast of creamy ice cream and chewy mochi!
**Ingredients**:- 1 pint ice cream (flavors of your choice)
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/2 cup water
- Cornstarch or potato starch (for dusting)
**Instructions**:1. Scoop the ice cream into small balls and freeze until firm.
2. Mix glutinous rice flour, sugar, and water in a bowl until smooth.
3. Steam the mixture for about 20 minutes until cooked and slightly translucent.
4. Let the mochi dough cool slightly, then dust with cornstarch or potato starch.
5. Roll the mochi dough into thin sheets and cut into squares.
6. Wrap each ice cream ball with a piece of mochi and seal the edges.
7. Freeze until firm, then enjoy the delicious contrast of creamy ice cream and chewy mochi!
