Mochi Ice Cream, which traces its American origins to Los Angeles' Little Tokyo, is the melding of the traditional Japanese dessert known as mochi (rice cake) and the classic American favorite, ice cream.
Things You'll Need
10 scoops ice cream (flavor of your choice)
1 cup glutinous-rice flour (mochiko)
3/4 cup water
1/4 cup sugar
2 tsp. vanilla
Corn flour, for dusting
Soften the ice cream, scoop into 10 round balls, and refreeze until hard.
Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.
Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it's hot.
Cover and return to microwave for 30 seconds. Stir well.
Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).
Wait for dough to cool. Place onto board and divide into 10 pieces.
Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.