Ingredients
Ice Cream Filling
- 1 1/2 – 2 cups (225g – 250g) vegan ice cream (of choice)
- 3 tablespoons (60g) strawberry jam (optional)
Mochi Dough
- 1 1/4 cup (150g) sweet glutinous rice flour (or mochiko sweet rice flour)
- 1 cup (240g) strawberry puree (from fresh or frozen strawberries)
- 1/4 cup (50g) granulated sugar
- Few drops of pink food coloring (optional)
- 1/4 cup (30g) cornstarch / corn flour (or potato starch) (or as needed)
Instructions
- Prepare the Ice Cream: Line a small tray with parchment paper or place some cupcake liners in a muffin tin. Optionally, dollop strawberry jam onto the vegan ice cream for added flavor. Use a small ice cream scoop or spoon to scoop the ice cream into balls about 2 tablespoons each, ensuring no gaps in the scoops. Place the scoops on your prepared tray or muffin tin and freeze for 2 hours until solid.
- Prepare the Mochi Dough: In a medium mixing bowl, combine the sweet glutinous rice flour, strawberry puree, and granulated sugar. Mix thoroughly until smooth and lump-free. Cover the bowl with microwave-safe wrap or a plate. Microwave on high for 2 minutes.
- Cook the Mochi Dough: After the initial 2 minutes, stir the mixture with a spatula or dough hook to prevent lumps. Microwave again for 1 minute and stir. Repeat this microwave-and-stir cycle 2 to 4 more times until the mochi dough becomes sticky, glossy, and forms a loose ball. If desired, add a few drops of pink food coloring during the last stir for a more vibrant hue. The final dough will be very sticky.
- Prepare for Assembly: Generously dust your work surface, hands, and utensils with cornstarch to prevent sticking, or lightly oil your hands. Divide the mochi dough into 12 equal parts.
- Shape the Mochi: Roll each portion into a ball, then use a rolling pin to flatten it into a circle approximately 1/4 inch (6mm) thick, large enough to wrap around an ice cream scoop. Dust with cornstarch as needed to prevent sticking.
- Wrap the Ice Cream: Pick up one mochi circle, shake off excess cornstarch, and place it in a small dish to hold while assembling. Place one frozen ice cream ball in the center and quickly wrap the mochi dough around the ice cream, pinching to seal. Cut off any excess dough with scissors. Invert the wrapped mochi and place it in a cupcake tin for stability. Return the assembled mochi to the freezer immediately. Repeat with remaining mochi and ice cream while keeping the unused ice cream scoops frozen.
- Freeze the Assembled Mochi: Freeze the strawberry mochi ice cream for an additional 1-2 hours until firm.
- Serve and Store: Before eating, let the mochi sit at room temperature for about 5 minutes to soften the mochi skin for a perfect chewy texture. Store leftover mochi ice cream in an airtight container in the freezer for up to one week.
Notes
- Use sweet glutinous rice flour (mochiko) for the best chewy texture.
- If you don’t have a microwave, you can steam the mochi dough in a covered bowl for 20-25 minutes, stirring every 5-10 minutes to ensure even cooking.
- The amount of cornstarch used for dusting may vary; use as needed to prevent sticking.
- You can substitute the strawberry jam with other fruit jams or omit it altogether.
- For a more vibrant pink color, add pink food coloring to the mochi dough during cooking.
- Work quickly when wrapping the ice cream to prevent it from melting.
- If vegan ice cream is unavailable, regular ice cream can be substituted but will change the diet classification.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
- Diet: Vegan
