Strawberry ice cream mochi
Small glutinous rice cakes filled with strawberry ice cream.
Active time1 h
Cooking20 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 250 ml water
- 200 g glutinous rice flour
- 30 g cornflour
- 80 g sugar
- 12 scoops of strawberry ice cream
Preparation
Shape 12 small balls of ice cream and freeze on a tray for 30 minutes.
12 scoops of strawberry ice cream- baking tray
Mix the glutinous rice flour, sugar and water in a heatproof bowl. Steam for 20 minutes, stirring halfway through, until the dough is sticky and translucent.
250 ml water200 g glutinous rice flour80 g sugar- bowl
- steamer basket
Dust the work surface with cornflour, place the dough on it and leave to cool enough to handle. Roll it out and cut out 12 discs. Take out one ball of ice cream at a time, wrap it in dough and pinch the edges together; return to the freezer immediately.
30 g cornflour- rolling pin
- pastry cutter
Freeze the mochi for one hour before serving. Take them out 5 minutes before eating to soften the dough.
- freezer
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration