Strawberry Matcha Ice Cream Mochi
Squishy, chewy and made with just 3 ingredient: this strawberry matcha ice cream mochi is SO easy to make and it’s just so, so good ♡
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Strawberry Matcha Ice Cream Mochi
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servings
6
prep time
20 min
cook time
3 min
Ingredients
Mochi Wrapper
- 4–5 scoops (approx 200 g) strawberry ice cream
- ½ cup (80 g) glutinous rice flour
- 1 tablespoon (7 g) matcha
- cornstarch, for dusting
Filling
- 6 scoops strawberry ice cream, frozen
Instructions:
- Line a muffin tray with muffin liners. Scoop the strawberry ice cream into each liner and freeze for atleast 1 hour or until firm.
- While the ice cream sets, prepare the mochi wrappers. Add 4–5 scoops of strawberry ice cream to a microwave safe bowl and microwave for 1 minute till the ice cream is completely melted.
- Add the glutinous rice flour to the melted ice cream and sift in the matcha powder. Mix well until smooth and lump free. Cover the bowl with cling film and poke a few holes using a fork.
- Microwave the mixture for 2–3 minutes, removing it every 60 seconds to mix well with a spatula. You’re looking for a very sticky, dough like mixture.
- Generously dust a clean work surface with cornflour. Transfer the hot mochi mixture onto it and allow it to cool slightly until comfortable to handle. Knead gently, dusting with more cornflour as needed till you have a soft but sticky dough.
- Divide the dough into 6 equal portions. Roll each portion out on a cornflour dusted surface into a thin circle.
- Place one frozen ice cream scoop in the centre. Bring the edges together like a dumpling and pinch to seal. Repeat with the remaining dough and ice cream.
- You can enjoy the mochis immediately but for best results, freeze them for at least 30 minutes so everything sets properly before serving!
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