Desserts
Mochi glacé (mochi ice cream)
A small scoop of ice cream wrapped in a thin layer of mochi, sticky rice paste that is soft and slightly chewy. Very popular in Japan and the United States, it is mainly enjoyed in summer, straight from the freezer.
Ingredients
Ingredients
Enrobage
Spices & seasoning
Optional extras
Instructions
- Take the ice cream out of the freezer 10 minutes beforehand so it is easy to shape, then form 8 small, neat balls with an ice cream scoop.
- Return the balls to the freezer on a tray lined with baking paper for 30 minutes.
- Mix the cornflour and icing sugar in a shallow dish, then lightly oil your hands.
- Divide the mochi into 8 pieces and flatten each into a disc about 10 cm across, working it gently with your fingers.
- Place an ice cream ball in the centre of each disc, bring the edges up around it to enclose it and pinch to seal.
- Roll the ball in the cornflour and sugar mixture so it won't stick, then store in the freezer for at least 1 hour before serving.
Variations and tips
Matcha version. Add matcha to the icing sugar for the coating and use green tea ice cream.
Fruity version. Replace the ice cream with mango or strawberry sorbet.
More ideas
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Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.