Mochi Ice Cream Without Pre-Made Rice Flour
Have you ever wanted to make mochi ice cream at home but found you don’t have any store-bought glutinous rice flour in your pantry? In this easy recipe, we’ll show you how to make mochi ice cream without using pre-made rice flour. The key? We’re making our own glutinous rice flour using sweet rice (and it’s actually really simple!)
Equipment
Ingredients
- Glutinous Rice (Also Known as Sweet Rice)
- Ice Cream - Any Flavor
- Cornstarch
- Sugar
- Water
- Food coloring (Optional)
Instructions
Make the Glutinous Rice Flour using Sweet Rice
- Add your sweet rice to a blender or food processor. If you don’t have one of those at hand, a coffee grinder will do in a pinch, but then you will have to add the rice in increments so that you don’t clog the coffee grinder. It’s also important to clean the grinder properly before you start so that you don’tend up with coffee-flavored brown rice.
- Grind the sweet rice until it is a very fine powder. If you’re using a high-powered blender, using the pulse setting for 1 minute should do the trick.
Making the Mochi Dough
- Mix 1 cup of glutinous rice flour, 1/4 cup of sugar, and 1/2 cup of water in a large microwave-safe bowl.
- Cover the mixing bowl with a sheet of plastic wrap and microwave the mixture for 1 minute at medium heat.
- Stir the mixture, then cover it again and microwave for another 30 seconds.
- Knead your mochi dough until it becomes smooth and pliable. If it is too sticky, add more glutinous rice flour.
Creating the Ice Cream Filling
- Choose your favorite ice cream flavor and let it soften for about ten minutes at room temperature.
- Next, scoop the ice cream into small balls and then place them on a baking sheet, cupcake liners, or even a muffin tin, if you prefer, as long as it’s lined with parchment paper to keep it from sticking.
- Put the baking sheet with the ice cream balls in the freezer for 30 minutes (even up to an hour) or until the ice cream balls are firm.
Assembling the Mochi Ice Cream
- Dust a clean work surface with corn starch or potato starch to prevent sticking. Scrape off any excess corn starch if you use too much.
- Take a small piece of mochi dough and flatten it into a circle with your hands or a rolling pin.
- Place a small scoop of ice cream in the center of the dough and wrap the dough around it, pinching the edges together to seal it.
- Repeat the process with the remaining dough and ice cream balls.
- Place the mochi ice cream balls on a baking sheet that you lined with parchment paper and freeze for at least 30 minutes before serving.
- And there you have it! Delicious mochi ice cream without rice flour made from scratch.
Tried this recipe?Let us know how it was!