Mochi Ice Cream

There is nothing more perfect for such hot weather like mochi. Give it a try now with Zumrafood.

Ingredients:

• 1 ½ cups vanilla ice cream
• 1 cup sweet glutinous rice flour
• 1/4 cup granulated sugar
• 1 cup water
• A few drops of red food coloring (optional)
• Cornstarch for dusting

Preparing Instructions:

1. Take 1 ½ and break down into scoops and place on parchment paper in a tray and pop it into the freezer.
2. Combine sweet rice flour, sugar, and water in a large microwave-safe bowl covered with plastic wrap for 1 minute.
3. Wisk the mixture to remove any lumps, then cover with plastic wrap and microwave again for 1 minute.
4. Dip a rubber spatula in water and stir the mixture. Cover the mixture again and place in the microwave for 30 seconds (stir in with food coloring if you are using any)
5. Place a large piece of parchment paper on the counter and cover it with cornstarch.
6. Scrape the dough from the bowl into the cornstarch with a wet spatula. Dust the top with cornstarch
7. Roll the dough into a rectangular shape, making sure that 0.6 cm thick; make sure to keep dusting the top and bottom of the dough with cornstarch to prevent it from sticking.
8. Once rolled out, place the parchment paper on a tray and into the refrigerator to set; it will take about 30 minutes.
9. After the dough has been set, cut in circles using a cookie or a biscuit cutter.
10. Pick up one dough circle and brush off any excess cornstarch. Now, working quickly, take one scoop of ice cream from the freezer and place it in the circle's center. Press the dough’s edges around the scoop of ice cream, forming a ball, and squeeze to seal. 
11. To help preserve its shape, wrap the mochi ice cream ball in cling wrap and place them seam side down back in the freezer to set. Repeat with the remaining circles of dough and ice cream balls.
12. Allow the mochi to freeze for a minimum of 2 hours. 
13. When ready to eat, let the mochi ice cream soften for a few minutes.