Mochi Ice Cream

By Carla

Adapted from the Tofu Guru.

Other flavors of ice cream are chocolate, strawberry, coffee, mango.

Ingredients

• 1 Pint Vanilla Ice Cream
• 2 Tbsp Macha or Powdered Green Tea
• 2 Tbsp Red Bean Paste
• 2 cups sugar
• 2 cups hot water
• 2 cups Mochiko Sweet Rice Flour
• Potato Starch

Details

Adapted from vimeo.com

Preparation

Step 1

Boil some water.

Scoop Ice cream into a bowl and add 2 Tbsp Macha or Green Tea Powder. Mix together and spoon into mini cupcake / muffin pans. Scoop ice cream and red bean paste into bowl (ratio should be 2 ice cream to 1 paste). Mix and add to mini pan. Scoop remaining ice cream into pan.

In large microwave safe bowl add two cups sugar and add 2 cups hot water. Mix until dissolved. Add 2 cups Sweet Rice Flour (Mochiko). Mix until well incorporated.

Cover and microwave on high power for 5 minutes. Take it out and mix thoroughly. Return to mircowave for 5 minutes on high power.

Cover working surface with plastic wrap and dust with potato starch. The mochi will be very sticky. Put mochi dough on surface and spread out. Dust with potato starch. Roll until 1/2 inch thick. When cool, using a small bowl or glass cut a circle out. If you slice the plastic wrap that is fine. Just peel it off and dust the sticky side with potato starch.

Place the mochi circle down and put a small ice cream into the center. Pinch sides closed. Eat now or place back in freezer for another time.