![]() Repeat this two times with 1 more minute, then 30 more seconds (2 minutes 30 seconds total). After 1 minute, use a wet spatula to mix up the dough. Cover the bowl with plastic wrap, poke a few holes on top, and microwave on high heat for 1 minute. Whisk to combine first, then add 1 cup (236 grams) of water and whisk until completely smooth. In a microwave-safe bowl, combine 1 cup (160 grams) of sweet rice flour (mochiko) and 50 grams of sugar. Alternatively, an empty egg carton lined with plastic wrap works great as well. ![]() Scoop ice cream into silicon muffin cups and freeze them until you’re going to use wrap them in mochi. After cooling, use a round cutter (or a small bowl) to cut the rolled out dough into 10 cm (4 inch) diameter circles. Once rolled out, chill in the refrigerator for 25-35 minutes, or until cooled and firmed up. Dust both the top of the mochi dough and the rolling pin liberally with flour, and roll the dough out into a large rectangle. Turn the dough onto a work surface that’s been lined with parchment paper and heavily dusted with potato starch (or corn starch), and let cool for a little bit. ![]() After the whole process, the mochi dough should turn semi-translucent and take on a gooey texture. Repeat this two times with 1 more minute, then 30 more seconds - a total microwave time of 2 minutes 30 seconds. After 1 minute, use a wet spatula to mix up the dough, helping ensure even cooking. Alternatively, silicon muffin cups work great as well. Scoop the ice cream into those egg slots and freeze them until you’re going to use wrap them in mochi. A little hack: I scoop my ice cream into an empty egg carton that is lined with plastic wrap. ![]() This recipe makes about 8 mochi ice creams. But that’s okay, because we can make them at home! They are actually very easy (and fun) to make and only require a few simple ingredients. Although mochi ice cream is a ubiquitous item in grocery stores, I found that vegan mochi ice cream is relatively rare. ![]()
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