How to Make Mochi Ice Cream (Yukimi Daifuku) - Video Recipe

Mochi Ice Cream was requested by many people, so I finally made it!!!

https://www.youtube.com/watch?v=iR0vqOnYoq8

75g (2.7oz.) sugar *you will need at least this much sugar to keep the Mochi soft in the freezer. some people add 1 tsp. of cooking oil to keep it even softer.

100ml water

ice cream of your choice

Katakuriko (potato starch) or corn starch

Directions:

1. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well with a whisk. Then add sugar and mix well. *DO NOT add sugar before you mix the Shiratamako and water together. Otherwise, they won't mix well (the lumpy texture won't go away).

2. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.

3. Dust some starch on the counter. Place the mochi. Then sprinkle some starch and flatten out the mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.

4. When the mochi is completely cool, cut into 8 square pieces. OR you can use a round cookie cutter or a cup to cut into 8 round pieces.

5. Line a small bowl with plastic wrap, place the mochi, place some ice cream, pinch the mochi to seal, then wrap with plastic wrap to shape.

6. Keep in the freezer. When you eat, put it out from the fridge for a few minutes until the mochi gets soft.

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