Make Mochi
Ice Cream
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. Although it may sound intimidating--you don't have to be an "Iron Chef" to whip some up at home--in about 30 minutes. Add this to my Recipe Box.
Instructions
1. Soften the ice cream, scoop into 10 round balls, and refreeze until hard.
2. Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.
3. Cover with plastic wrap and microwave for 2 minutes. It will be half cooked. Remove and stir well while it's hot.
4. Cover and return to microwave for 30 seconds. Stir well.
5. Place plastic wrap over a cutting board. Dust generously with corn flour (this is a must).
6. Wait for dough to cool. Place onto board and divide into 10 pieces.
7. Flatten dough with your palm. Wrap each piece of dough around an ice cream ball and refreeze in an airtight container.
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