Mochi Ice-Cream Sandwiches
Mochi is one of my favorite foods. Having lived a good chunk of my life in Hawaii, I appreciate the Japanese cuisine and mochi is one of the top items we cook at home.
The tradition is that we go for mochi pounding to the Big Island every year. The men of the family do mochi in a traditional way by pounding a huge, huge chunk of dough again and again in a big mortar. The pounding becomes a chant with a dance and very unique movements that every man creates during a ceremonial mochi pounding.
After the dough is done and ready – meaning it is soft enough to work with – the women of the family make different creations, mochi. The variety and colors are endless! But the taste of each mochi is absolutely unforgettable.
Today, I’d love to offer to you a mochi ice-cream sandwiches recipe that you can make at home. Of course it is not like we have in Hawaii, but it has the spirit and tradition expressed in this colorful and very tasty dessert. If you love mochi, you will love these small rounds of ice-cream bites, too!
- 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)
- 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.
- Sift a generous layer of cornstarch over the plastic wrap.
- Dust a muffin tin (12-count) or a large rimmed baking sheet with cornstarch.
- 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.
- Remove the plastic wrap and stir the mixture with a sturdy plastic spatula until it is almost smooth. A few lumps are OK.
- Recover the bowl with the plastic wrap (you will need a new one) and microwave for the next 2 minutes.
- 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.
- 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.
- 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.
- 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.
- Line a 12-cup muffin tin with paper liners. using a pastry brush, dust the excess cornstarch off the mochi rounds.
- Place 1 mochi round in each cup.
- 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.
- Work quickly!
- Lightly brush the 12 mochi rounds on in the muffin cups with water and top with the ice-cream rounds.
- Brush each of the remaining 12 mochi rounds with water and set the damp side down on the ice cream.
- Press lightly as you form mochi sandwiches.
- Freeze until you are ready to serve these yummy delights.
Microwaved Dough Covered with Plastic Wrap
Stamp Out Mochi Rounds, One After One!
It’s a Quick & Easy Stamping!
Re-roll the Scraps As Needed
Use Muffin Tin To Freeze Mochi Rounds for Future Sandwiches
Use Spaces In Between To Fit All Mochi Rounds
Use Muffin Liners for the Sandwiches
When They’re Ready to be Frozen
Take the Paper Off the Mochi Sandwiches & Enjoy!
Delicious Little Morsels!
And You Can Use Any Color in Mochi You Want
to Celebrate Your Occasion
PIN For Your Next Tastebuds Adventure!