25 Jun Mango Mochi Ice Cream Recipe
Ever wished you knew how to make that delicious mochi ice cream you tasted in your favorite Japanese restaurant. Well, now you can! This mango mochi ice cream looks fancy, but it is super easy to make.
What Is Mochi Ice Cream?
Mochi is a sweet rice cake considered to be a Japanese delicacy found with many sweet and savory variations. Traditionally during the Japanese New Year, commonly called Mochitsuki, sweet glutinous rice is steamed and pounded into mochi. This mochi is then wrapped around an ice cream ball.
How To Make Mochi Ice Cream
To make this mochi ice cream recipe, scoop mango ice cream balls into a lined muffin tin and freeze them for 2-3 hours. Whisk the sweet glutinous rice flour and granulated sugar, then stir in water, vanilla extract, and a few drops of yellow food coloring. Cover the mochi dough and heat it in the microwave until it is translucent.
Place the mochi onto a sheet of parchment dusted generously with cornstarch, roll it out and cut out circles. Place the circles onto a plastic wrap-lined plate with a sheet of parchment paper separating each round.
Remove one mango ice cream ball from the freezer, wrap the mochi dough around it, cover it with plastic wrap, place it back into the muffin tin, and repeat it until all of the mochi rounds are gone. Freeze the mango mochi ice cream for 2-3 hours, then remove it from the fridge 5 minutes before serving.
Mango Mochi Ice Cream Recipe
- Muffin tin
- Cupcake liners
- Cookie dough scoop
- Rolling pin
- Cookie sheets
- Cookie cutter
- Mixing bowls
- ¾ cup glutinous sweet rice flour
- ¾ cup water
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ cup cornstarch
- 1 pint mango ice cream
- 3-4 drops yellow food coloring
- Line your muffin tin with twelve cupcake liners and scoop the mango ice cream into each cup. Place the mango ice cream balls in the freezer for 2-3 hours until they are frozen solid.
- When the mango ice cream has frozen solid, whisk the glutinous sweetened rice with the granulated sugar in a bowl. Stir in the water, vanilla extract, and yellow food coloring until it is well combined.
- Cover the mochi with plastic wrap, then heat it in the microwave at full power for 1 minute. Partially remove the plastic wrap and mix it with a wet rubber spatula.
- Cover the mochi and cook it for another minute, then give it a stir, cover it and cook the mochi for an additional 30 seconds until it is slightly translucent.
- Arrange a layer of parchment paper on your work surface, generously dust it with cornstarch, place the mochi on top of the parchment paper, and dust the mochi with more cornstarch.
- When it is cool enough to handle, dust your rolling pin with cornstarch and roll the mochi into a thin dough. Pick the parchment paper up, transfer the mochi to a cookie sheet, and chill it for 15 minutes.
- Dust the cookie cutter with cornstarch and cut out eight circles, and remove the excess cornstarch with a pastry brush and place the mochi onto a plastic wrap-lined plate.
- Place another piece of plastic wrap on top of the mochi circle and repeat. Next, roll the scraps of mochi dough into a ball, roll it out and cut more mochi circles out.
- Place the plastic wrap with the mochi on top of your workstation, add a mango ice cream ball and bring the corners of the mochi dough together to encase the ice cream ball.
- Cover the mochi ball in the plastic wrap, place it back into the muffin pan, and freeze it for 2-4 hours. Allow the mochi to sit out for 3-5 minutes to soften the outer layer before serving.
- When wrapping the mochi around the mango ice cream, wrap them individually one at a time to prevent the mango ice cream from melting.
- Store your mochi balls in an airtight container for 1-2 weeks if you are not using them immediately.