Home Kitchen Masa Mochi Ice Cream

Make the Mochi Dough: In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Whisk until smooth and no lumps remain.

Microwave the Mochi: Cover the bowl loosely with plastic wrap (leave a small vent). Microwave on high for 1 minute. Remove, stir well with a wet spatula. Re-cover and microwave for another 1 minute. Stir again. Repeat this process for 2-4 more minutes (total 4-6 minutes), stirring thoroughly after each minute, until the dough becomes thick, translucent, and sticky, resembling a very thick paste. The total microwave time will vary based on your microwave's power.

Cool and Prepare Work Surface: Immediately transfer the hot mochi dough to a clean, non-stick surface (like a silicone mat) or a large cutting board generously dusted with potato starch (or cornstarch). Sprinkle more starch over the top of the mochi dough to prevent sticking.

Roll and Cut Mochi: Using a rolling pin also dusted with starch, gently roll the mochi dough out to about 1/8-inch thick. Avoid rolling too thin, as it will tear. Using a 3-inch round cookie cutter or the rim of a glass, cut out circles of mochi. You should get 12-15 circles. You can gently re-roll scraps, but avoid overworking the dough. Dust each circle lightly with more starch and place them on a separate parchment-lined tray.

Assemble Mochi Ice Cream: Working quickly, take one frozen ice cream ball and place it in the center of a mochi circle. Carefully bring the edges of the mochi up and around the ice cream, pinching them together at the top to seal completely. Ensure no air pockets remain. If the mochi becomes too sticky, dust your hands or the mochi with more starch.

Final Freeze: Place the assembled mochi ice cream onto a parchment-lined tray. Freeze for at least 1-2 hours until firm. Store in an airtight container in the freezer. For best texture, let them sit at room temperature for 5-10 minutes before serving.