“Mochi mochi!” This sweet and adorable round bun originates from Japan. It’s a dessert made of sweet glutinous rice flour, or mochigome. Mochi dough has a chewy, smooth, elastic texture and is frequently tinted with green tea powder (matcha) or other food colorings before being wrapped around a sweet centre to form small, bite-size confections.
This type of mochi is traditionally filled with sweet red bean paste. But today, we’ll make the modernized version of mochi. So let’s get to it!
- Scoop ice cream into 12 small balls, place on cupcake liners, and put them into the freezer for at least 1 hour.
- Once the ice cream balls are frozen solid, prepare the mochi dough by combining the sweet rice flour, sugar, and water into a bowl. Mix well.
- Cover your bowl with plastic wrap and microwave for 1 minute.
- Remove the bowl, mix the dough, and microwave for an additional 1 minute. Remove and mix again.
- Sprinkle a flat surface or counter with additional sweet rice flour and pour the dough on top. Then sprinkle more sweet rice flour on top of the dough.
- Roll out the mochi dough and cut into large circles. Cover and allow to cool. (Once cool you may need to use water to moisten the dough to make it stick together.)
- Remove the ice cream balls from the freezer. Place each ball into the center of the dough circles. Grab the sides of the dough and pinch the dough at the top of the ice cream ball until the ice cream is completely encased in dough.
- Cover and place the mochi back into the freezer until it is time to be eaten. When ready, remove the mochi and enjoy!
You can also add other fillings, such as Strawberries and Nutella. Customise it however you want, as long as it makes you happy, go for it!
Image& Recipe credit: Spoon University