Ingredients with Measurements:
- 1 cup mochiko (sweet rice flour)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup water
- Cornstarch, for dusting
- 6-8 small scoops of ice cream (flavor of your choice)
Special equipment needed:
- Microwave-safe bowl
- Plastic wrap
- Rolling pin
- Round cookie cutter or drinking glass
- Baking sheet
- Freezer
Step-by-step instructions:
1. In a microwave-safe bowl, mix together mochiko, sugar, and salt.
2. Gradually add water and mix until smooth.
3. Cover the bowl with plastic wrap and microwave for 1 minute.
4. Remove from the microwave and stir the mixture with a spatula.
5. Cover the bowl with plastic wrap again and microwave for another 30 seconds.
6. Remove from the microwave and stir the mixture until it becomes a smooth and sticky dough.
7. Dust a clean surface with cornstarch and transfer the dough onto it.
8. Roll the dough into a thin layer with a rolling pin.
9. Use a round cookie cutter or drinking glass to cut out circles from the dough.
10. Place a small scoop of ice cream in the center of each circle.
11. Fold the edges of the circle over the ice cream and pinch to seal.
12. Roll the ball in your hands to make it round.
13. Place the balls on a baking sheet lined with parchment paper.
14. Freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 1 minute 30 seconds
Temperature:
Microwave on high power
Serving size:
6-8 mochi ice cream balls
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 27g
Protein: 2g
Substitutions for ingredients:
- Mochiko can be substituted with regular rice flour, but the texture may be different.
- Granulated sugar can be substituted with honey or agave nectar.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Use different flavors of ice cream for different variations.
- Add food coloring to the dough for a colorful appearance.
- Add matcha powder to the dough for a green tea flavor.
Tips and tricks:
- Work quickly with the dough to prevent it from drying out.
- Dust your hands with cornstarch to prevent the dough from sticking.
- Use a small cookie scoop to make even-sized balls.
Storage instructions:
Store the mochi ice cream balls in an airtight container in the freezer for up to 1 month.
Reheating instructions:
Let the mochi ice cream balls sit at room temperature for a few minutes before serving.
Presentation ideas:
Arrange the mochi ice cream balls on a platter and sprinkle with powdered sugar or sesame seeds.
Garnishes:
Sprinkle with powdered sugar or sesame seeds.
Pairings:
Serve with green tea or a fruit smoothie.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little bit of water.
- If the dough is too sticky, dust with more cornstarch.
- If the mochi ice cream balls crack while rolling, wet your hands with water and roll again.
Food safety advice:
Make sure the ice cream is fully frozen before wrapping it in the mochi dough.
Food history:
Mochi ice cream balls originated in Japan in the early 1980s.
Flavor profiles:
Sweet, chewy, creamy
Serving suggestions:
Serve as a dessert or snack.
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Region: Japanese