Mochi Ice Cream Sandwiches – A Year-Round Delightful Dessert

Ingredients

• 1.5 cups glutinous rice flour (mochiko flour)
• 1 cup water
• 3/4 cup coconut sugar (or white sugar if you choose so)
• 1/4 cup unsweetened coconut milk
• 1/4 tsp kosher salt
• 1/5 (3 cups) coconut ice cream (or choose any other likable by you flavor)

Instructions

STEP 1
1. Using a damp cloth, wipe down a large work surface. Stretch a 14-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out.
2. Sift a generous layer of cornstarch over the plastic wrap.
3. Dust a muffin tin (12-count) or a large rimmed baking sheet with cornstarch.
STEP 2
4. In a large microwave-safe bowl, mix the rice flour with the water, sugar, coconut milk and salt. Cover the bowl tightly with plastic wrap. Microwave the mochi mixture for 2 minutes, until the batter thickens at the edges.
5. Remove the plastic wrap and stir the mixture with a sturdy plastic spatula until it is almost smooth. A few lumps are OK.
6. Recover the bowl with the plastic wrap (you will need a new one) and microwave for the next 2 minutes.
7. The dough will be stiff. Don't worry! Once you start stirring it, it will soften and will be very soft. Do the stirring for the next 30-40 seconds.
STEP 3
8. Scrape the mochi dough out onto the prepared work surface. Sift a thin layer of cornstarch over it. Roll it into the dough 1/4 inch thick.
STEP 4
9. With a 2-inch cutter dipped in cornstarch stamp out 24 rounds of mochi. Reroll the scraps as needed. Transfer the mochi to the prepared muffin tin or baking sheet. Cover with plastic. Freeze for at least an hour. More is OK.
STEP 5
10. Place ice-cream into a gallon-sized resealable freezer bag. Using a roller or spatula, spread the ice cream evenly about 3/4 inch thick in the bag. Freeze until firm, 1-2 hours, or when you are ready to make sandwiches.
STEP 6
11. Line a 12-cup muffin tin with paper liners. using a pastry brush, dust the excess cornstarch off the mochi rounds.
12. Place 1 mochi round in each cup.
13. Lay the bag with ice-cream on the counter, slip the ice-cream and cut out 24 rounds that will be the filing for mochi sandwiches.
14. Work quickly!
15. Lightly brush the 12 mochi rounds on in the muffin cups with water and top with the ice-cream rounds.
16. Brush each of the remaining 12 mochi rounds with water and set the damp side down on the ice cream.
17. Press lightly as you form mochi sandwiches.
18. Freeze until you are ready to serve these yummy delights.