We’re already a week into July and I realized that I haven’t made the announcement yet about this month’s theme! Since it’s been so hot and sticky here, we’ve decided that this month should be all about keeping cool. Look forward to posts about cool foods, as well as keeping your cool and cool finds!
As many of you know, mochi is one of my favorite foods in the world. In fact, many of you found this blog after I posted my grandma’s super soft mochi recipe. Well, in the summertime I’m a big fan of mochi ice cream — a scoop of ice cream wrapped in a thin layer of mochi. And while I love the stuff you find at Whole Foods and Trader Joe’s, those usually only come in green tea, strawberry, or chocolate and I wanted more options, including the option to use a vegan ice cream to make it both a gluten-free and vegan friendly confection.
I made two varieties: salted caramel gelato (not vegan) and strawberry (vegan). But you can use any flavor you choose!
Recipe adapted from the Japanese Ice Cream blog.
50 grams mochiko (sweet rice) flour*
100 grams sugar
100 ml water
Cornstarch (to cover work area)
Ice cream or gelato
* You can find mochiko in Asian grocery stores, but I’ve discovered that Bob’s Red Mill makes a sweet rice flour that works just the same!
1. Put four scoops of ice cream on a baking sheet covered with freezer paper. Place them in the freezer to use later.
2. Place the mochiko in a glass or ceramic mixing bowl and slowly add water, 2 tablespoons at a time. When the mochiko and water are completely combined, mix with sugar.
3. Cover the mixture with a piece of plastic wrap. Slit a hole in the middle to allow heat to escape. Microwave for 2 minutes, stir, re-cover with the plastic wrap and microwave at 50% heat for another minute. The mochi should be thick and shiny.
4. Cover a cutting board with cornstarch, then scoop the mochi onto the cutting board. Be careful, it’ll still be hot! Coat with cornstarch and pat outward from the middle to flatten. Some people like to use rolling pins at this point which may make it possible for you to make up to six mochi balls with thin coats. Put the cutting board with the mochi on it into the refrigerator for 30 minutes.
5. Using a small bowl or teacup, cut circles out of the flattened, cooled mochi. Layer on a plate with plastic wrap between each circle. Dust each layer of plastic wrap with cornstarch to keep it from sticking. Cover all layers with plastic wrap, then place in freezer for 30 minutes.
6. Remove the mochi circles and dust each off using a pastry brush or a soft, wide paintbrush. Place the mochi circle back on a piece of plastic wrap, then place a scoop of ice cream in the middle of the circle. Fold the sides of the mochi up around the ice cream. Twist the plastic wrap up and around the mochi ball, and place in the freezer for two hours. Continue with remaining mochi and ice cream.
P.S. Looking for a good vegan strawberry ice cream recipe? Janae has a great one on her blog, and it’s also budget friendly — it costs just $2 per quart!