Here another version to the previous mochi recipe. This is a very yummy chewy and creamy dessert after a nice meal. Or in my kids case, they like to indulge in it at anytime of the day! This is our favorite Japanese ice cream dessert because it unique flavor and texture. Can’t go wrong with this easy to make dessert! Although, it tended to get really sticky and messing, but there nothing corn starch can’t do!
This time I decided to play with the recipe a little and use the Japanese mochi flour instead of the Chinese version flour previously. Also, I didn't added the wheat starch for fear that it would be too soft. And the result was absolutely so good! Another reason that it amazed me is that it stay soft the next day. This flour is a whole lot better than the first glutinous rice flour I used. Maybe it is soft or chewier, but the taste is more refine. Beside from the point, it is a lot easier to work with this flour. As you can see the different in the picture of the above and the one below. The first one is harder to mold into a nice ball and shape the mochi and the second is a beauty...Need I say more!? I am sold..from now on it will only be this mochi flour!
For the mochi skin follow previous mochi recipe:
Ice Cream Filling:
Use any flavor ice cream such as strawberry, vanilla, green tea, mango etc…. I used Haagen Dazs Vanilla Swiss Almond…yum, yum…Best ice cream ever!
This is a to die for…the sweet chewy texture compliment the vanilla and chocolate cover almond perfectly!
Make sure to scoped the ice cream into quarter size ball in advance and leave it in the freezer for at least 1 hours so that it will become frozen and hard.
Make sure the dough is cold, by leaving it in the refrigerator for at least 1/2 hour or more after removing from the microwave.
Always use corn starch on hand so that it won’t stick to your hand. If you want rub a little oil on your hand so that the ball is nice and smooth and easy to blend.
And follow the same step are the first mochi recipe.
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