How to: make mochi ice cream balls
Ice cream is a go-to snack, especially with the warmer days of spring approaching. Mochi ice cream balls are the perfect combination of ice cream with the sweetness of shiratamako, or sweet rice flour.
Traditionally eaten during Japanese New Year, mochi ice cream balls have a rich history and making them is an exemplary way to spend time with friends and family. This hands-on recipe serves as a great way to pass the afternoon. Mochi only started becoming popular outside of Japan in the 1990s, and even then the dish was not originally successful as a result of the difficulty involved in executing the recipe. One of the hardest parts of the recipe is wrapping the warm dough around the ice cream without it melting. Despite the difficulty in executing this step, the end result is delicious enough to make the experience worth it.
Tips after making it ourselves:
- Read the instructions very thoroughly. (We didn’t notice the fact that you should put the dough in the fridge for a bit after rolling it out.)
- Make sure to buy a watermelon baller to use for scooping out the ice cream, or else the scoops will be much too big.
- Do one mochi at a time, or the ice cream will melt really quickly.
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