Description
Do you love melona ice cream? Well, you’ll LOVE these melona ice cream mochi. It’s such a fun treat and so easy to make at home!
Ingredients
Scale
- 6 melona ice cream bars
- 40g white sugar
- 1 tbsp neutral oil (coconut, vegetable, canola, etc)
- 120g glutinous rice flour
- potato starch for dusting *see note
Instructions
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Start by preparing the ice cream molds 2 hours in advance. Place 4 cupcake liners into a muffin tin. Then take out 3 melona bars and transfer it to a bowl. Tightly pack the ice cream into the ice cream scooper using a spoon and make a flat edge using a knife. Place in the freezer for 2 hours to harden.
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Once the ice cream has hardened, melt 3 melona bars in a nonstick pan on low heat and turn off the heat once melted. Alternatively, you can let the melona bars sit out at room temperature until melted. Add the sugar and oil and mix. Then, gradually add in the glutinous rice flour in several batches and mix well using a whisk.
- Turn the heat back on to about a medium to medium low. Continue to stir with a whisk, making sure to scrape the bottom and sides of the pan. After several minutes, it should start to thicken up. Stir constantly and switch to a paddle spatula once it becomes too difficult to mix with a whisk.
- Adjust the heat as needed but do not rush this process! It should take between 7 and 14 minutes to cook, depending on your pan and temperature. The dough is ready when it’s smooth, elastic and soft. Make sure to taste test it – if you still taste little grains of flour, then it needs to cook more.
- Next, sprinkle potato starch on a cutting board using a sifter for even application. Place the mochi dough on top and add more starch on top. Roll it out into a square and cover with plastic wrap. Let it chill in the fridge for 20 minutes.
- Now it’s time to shape the mochi balls! Cut the mochi dough into 4 even squares. Take out one ice cream ball one at a time, place it on top of the dough, bring the edges together and pinch off the excess. Let it set in the freezer for ~20 minutes. You can also store these in the freezer for a longer period of time – just let it come to room temperature for ~10 minutes to soften. Enjoy!
Notes
I highly recommend using potato starch for best texture and taste, but you can substitute cornstarch. I find that cornstarch has a stronger flavor and the texture is not nearly as soft as potato starch.
- Prep Time: 2 hours + 20 minutes resting
- Cook Time: 10 minutes
Keywords: melona ice cream mochi