30-Minute Mochi Ice Cream Bites

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 240 cal
• 4g protein
• 42g carbs
• 7g fat
• 3g fiber

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Ingredients

• 1 cup sweet glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 1 cup water
• 1/2 cup cornstarch or potato starch, for dusting
• 1 pint vanilla ice cream, slightly softened
• 1 pinch pinch of salt

Instructions

1. 1Line a small baking sheet with parchment and place it in the freezer so it is ice-cold when the mochi is ready.
2. 2Whisk the mochiko, sugar, salt, and water in a microwave-safe bowl until no dry pockets remain and the batter is smooth.
3. 3Cover the bowl loosely and microwave on high for 1 minute, then stir vigorously with a wet spatula.
4. 4Microwave another 1 minute, stir again, then finish with 30–45 seconds more until the dough turns translucent, stretchy, and sticky.
5. 5Dust a clean work surface heavily with starch and turn the hot mochi dough out; dust the top and roll to about 1/4-inch thickness while still warm.
6. 6Cut the sheet into 12 equal squares with a starch-dusted knife or cutter and keep pieces lightly coated so they do not stick.
7. 7Working quickly, place a small scoop of softened ice cream in the center of each square, then pinch the edges sealed to form a smooth ball.
8. 8Set each sealed bite on the frozen parchment sheet and return to the freezer immediately.
9. 9Freeze at least 15–20 minutes until the exterior is firm and the ice cream core is solid again.
10. 10Dust off excess starch, arrange on a chilled plate, and serve right away while the mochi is still soft and chewy.