Vegan Ice Cream Mochi
Vegan Ice Cream Mochi
This recipe is based off of -. The first time I made it, I followed the recipe exactly, but was annoyed with the step for wrapping the mochi in plastic wrap. I came up with a way to remove that step. The rest of the recipe worked great! Here’s what I did differently:
Equipment
- Rolling Pin
- silicone mold
- mixing bowl that fits over a pot
- Pizza Cutter
- whisk
- rubber spatula
Ingredients
- ¾ cup mochiko/shiratamako glutinous rice flour/sweet rice flour
- ¾ cup water
- ¼ cup sugar
- ½ cup potato starch
- 1.25 cup vegan ice cream
Instructions
- Rather than putting ice cream scoops in a muffin pan, we’re going to put the ice cream in the silicone mold. The ice cream should be softened to do this. Just press it down in the mold, filling about 20 tbsps worth. Put the mold in the freezer so the ice cream is completely frozen when we wrap them later.
- Follow these steps as written: 3 (I added pitaya juice from a frozen bag of pitaya that I had thawed to give the mochi a pink color), 4, skip 5, 6, 7, 8 (I rolled mine thinner than suggested; 2 mm) and 9.
- We’re cutting the mochi into squares, not circles.
- Cut the mochi into rectangles about 2.5 inches wide. Take the ice cream cubes out of the mold and place on a plate in the freezer. This will make it easier to grab quickly. Be sure to keep the ice cream in the freezer while working to prevent it from melting. Only take one ice cream cube out at a time.
- Fold the mochi over the ice cream and pinch the sides with your finger. Try to pinch it down as close to the ice cream as possible. Then we'll cut off the excess with a pizza cutter.
- The mochi should seal itself, no plastic wrap needed! Put the mochi in the freezer and continue until you are out of dough.
- Store in an airtight container in the freezer. Let thaw before eating. I’ve found about 30 minutes on the counter is thawed to my liking.
