Japanese Mochi Ice Cream Bites

Serves 6 · 25 min prep · 5 min cook

Estimate for one serving

• 210 cal
• 3g protein
• 38g carbs
• 5g fat
• 3g fiber

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Ingredients

• 1 cup sweet glutinous rice flour (mochiko)
• 3/4 cup water
• 1/4 cup granulated sugar
• 1/3 cup cornstarch or potato starch for dusting
• 1 1/2 cups vanilla ice cream
• 1 tsp matcha powder optional dusting

Instructions

1. 1Scoop small rounded balls of vanilla ice cream onto a parchment-lined plate and freeze hard for at least 30 minutes so they hold shape while wrapping.
2. 2In a microwave-safe bowl whisk the mochiko, water, and sugar until completely smooth with no lumps.
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-second bursts until the dough turns translucent, sticky, and stretchy.
5. 5Dust a clean work surface generously with cornstarch. Turn the hot mochi dough out and dust the top as well so it is manageable.
6. 6While still warm but cool enough to handle, roll or press the dough into a thin sheet one-eighth inch thick.
7. 7Cut the sheet into rounds large enough to wrap each ice-cream ball completely.
8. 8Working quickly, place one frozen ice-cream scoop in the center of a mochi round, gather the edges, and pinch to seal, dusting fingers as needed to prevent sticking.
9. 9Return finished bites to the freezer for 15 to 20 minutes so the seal sets and the ice cream firms again.
10. 10Dust lightly with matcha if using, then serve immediately or store in a freezer container separated by parchment for later.