Mochi ice-cream recipe by Yoko Dining
Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.
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Cooking tools:
- Rolling pin
- Pastry brush
- Ice cream scoop
- Cookie cutter
- Steamer basket
- Fine-mesh sieve
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Baking sheet
- Tray
- Parchment paper
- Plastic wrap
- Kitchen towel
- Freezer
- Refrigerator
Ingredients
- 500 gm ice-cream (see note)
- 345 gm glutinous rice flour
- 150 gm caster sugar
- Potato starch, for rolling
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