Mochi Strawberry or Raspberry Ice Cream Balls
from the kitchen of Sharmagne Leland-St. John

½ cup strawberry or raspberry ice cream
1 cup sweet glutinous rice flour
¼ cup granulated sugar
1 cup water
A couple of drops of red food coloring
Cornstarch for dusting

Line a small tray with parchment paper.

With a small ice cream scoop or spoon, scoop out twelve
(2-tablespoon-sized) scoops of ice cream onto the prepared
tray and place in the freezer.

In a large microwave-safe bowl, combine the rice flour,
sugar and water. Cover with plastic wrap and microwave
for one minute.

Stir the flour mixture with a whisk to remove any lumps.
Re-cover with the plastic wrap and microwave for one more
minute.

Dip a rubber spatula in water and stir the flour mixture.
Do not use the whisk as it will be too sticky.

Cover the rice mixture one more time and microwave for
another 30 seconds. It will now be a sticky dough. This
would be the time to add the food colouring. Stir until
it is evenly absorbed throughout the dough.

Place a large piece of parchment paper on the
counter and cover the paper with a generous dusting
of cornstarch.

With a wet spatula, scrape the dough onto the corn-
starch and dust the top of the dough with more corn-
starch.

Roll the dough into a rectangle approximately ¼ inch
thick. Do not make it thinner. Keep dusting the top and
bottom of the dough with cornstarch as you roll to keep
it from sticking.

Once the dough is rolled out, gently place the parchment
paper on a cookie sheet and place in the refrigerator to
set for 30 minutes.

After the dough has set, cut circles of dough with a 3 ¾
inch round cookie cutter.

Take one circle of dough and brush off the excess corn-
starch from both sides.

Working quickly, take one scoop of the pre-prepared ice
cream and place in the center of the circle flat side up.
Gather the edges of the dough together around the ice
cream ball and pinch to seal.

As you work, wrap each mochi ice cream ball in cling
wrap and place seam side down, back into the freezer
to set. Repeat with the remaining circles of dough
and ice cream. Allow mochi to freeze totally
for a minimum of 2 hours.

When ready to eat, you might want to remove them
from the freezer and let sit for a few minutes to
let soften. I prefer them hard.

Store in an airtight container in the freezer
for up to 1 week.

Return to: