Japanese mochi ice cream 餅アイス

Method15 steps

1. 1

   Step 1: Scoop the 300 g ice cream into ten balls of about 30 g each in a small foil-lined muffin tin. Keep them frozen until firm and ready to wrap.

   Uses 300 g Ice cream of your choice

2. 2

   Step 2: Place Shiratamako (90 g), sugar (50 g), and water (180 ml) into a microwave safe bowl and stir them thoroughly.

   Uses 90 g Shiratamako · 180 ml water · 50 g caster sugar

   
3. 3

   Step 3: Loosely wrap the bowl with cling wrap and microwave the mixture on 600w for 2 minutes.

   Microwave 2 min · 2 minUses Stirred shiratamako, sugar and water mixture

4. 4

   Step 4: Take out the bowl and stir the mixture with a spatula and place the cling wrap again and microwave on the same setting for 1 and half minutes.

   Microwave mochi at 600 W for 1½ minutes · 2 minUses Mochi after the first microwave stage

   
5. 5

   Step 5: Transfer the cooked mochi to a prepared work surface generously dusted with Katakuriko (potato starch).

   Uses Cooked hot mochi · Some potato starch for generously dusting the work surface

   
6. 6

   Step 6: Dust more Katakuriko (potato starch) over the mochi in order to prevent the mochi sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi and roll thinly with a rolling pin.

   Uses Cooked mochi on the dusted work surface · Remaining potato starch for hands, mochi and rolling pin as needed

   
7. 7

   Step 7: Cut out the mochi into round shapes using a round cookie cutter about 9cm(3.54inch) in diameter. It should make about 10 round mochi sheets.

   Uses Thinly rolled starch-dusted mochi

   
8. 8

   Step 8: Place some cling wrap on a kitchen bench or a work surface and place a round mochi sheet then lay another layer of cling wrap on top and another mochi sheet. Repeat the process for all mochi sheets.

   Uses Ten cut round mochi sheets

9. 9

   Step 9: Refrigerate the mochi sheets to allow it to cool down completely for at least 30 minutes.

   Chill mochi sheets · 30 minUses Ten mochi sheets separated by cling wrap

10. 10

    Step 10: Take the mochi sheets out of the fridge. Place one mochi sheet with a cling wrap underneath on a kitchen bench or a work surface.

    Uses One completely chilled mochi sheet

11. 11

    Step 11: Dust the excess katakuriko (potato starch) off the mochi sheet with a pastry brush.

    Uses First chilled mochi sheet on cling wrap

12. 12

    Step 12: Place one ice cream scoop on top of the mochi sheet. Lift up the mochi sheet to bring to the top and pinch them all together to seal the mochi sheet.

    Uses First mochi sheet with excess dusting starch brushed off · One firm frozen ice cream ball

    
13. 13

    Step 13: Wrap the first filled mochi ice cream in its cling wrap, twist the top and return it to the freezer. Repeat with the nine remaining chilled mochi sheets and frozen 30 g scoops, brushing off excess starch from each sheet, to make ten mochi ice creams. Work with one ice cream ball at a time and keep the others frozen.

    Uses First sealed mochi ice cream · Nine remaining chilled mochi sheets · Nine remaining frozen ice cream balls

    
14. 14

    Step 14: Freeze the wrapped mochi ice creams for 4–5 hours until firm, as shown in the source’s numbered process photograph.

    Freeze mochi ice cream until firm · 240 minUses Ten wrapped mochi ice creams

15. 15

    Step 15: Leave the Japanese mochi ice cream for a few minutes at room temperature before eating in order to let the mochi sheets soften.

    Uses Firm frozen mochi ice creams