Strawberries and Cream Ice Cream Mochi
An Original Recipe by Lorraine Elliott, mochi recipe adapted from Jasmine & Tea
Preparation time: 20 minutes plus 30 minutes cooling time and 2 hours freezing time
Cooking time: 10 minutes
Serves: 4
For filling for ice cream mochi
- 4 ice cream scoops of strawberry ice cream
OR filling for fresh cream mochi
- 200ml/7ozs thickened cream
- 3 tablespoons caster or superfine sugar
- 1 teaspoon vanilla bean paste
- 4 strawberries, finely diced plus 4 slices of strawberry to place on top
- 1 teaspoon strawberry jam (optional, if you like Western style desserts)
For Mochi skins
- 30g/1oz mochiko or glutinous rice flour
- 125ml/4flozs milk
- 75g/2.6ozs caster or superfine sugar
- 2 teaspoons coconut oil
- a couple of drops of pink colouring
- 85g/3ozs mochiko or glutinous rice flour
Step 1 - Scoop the ice cream into four large balls with flat bottoms and place on a silpat or in individual cupcake liners in the freezer for at least 2 hours. If you're making fresh cream mochi, whip the cream, sugar and vanilla until you get stiff peaks. Stir in the strawberries and jam. Scoop into four large balls with flat bottoms and place on on a silpat or individual cupcake liners in the freezer for at least 2 hours. They must be rock hard.
Step 2 - Then in a non stick saucepan (important!) spread out and toast the mochiko flour for 5 minutes on medium heat making sure that it doesn't burn (when mochi flour burns it smells like wet poodle haha trust me I know!). Place in a bowl. Take a large chopping board and line it with parchment and then sprinkle a generous amount of this toasted flour all over it.
Step 3 - In a non stick saucepan add the milk and sugar and dissolve the sugar on low heat. Take the pan off the heat and add the coconut oil and a sparing amount of pink colouring. Then sift in the flour and add it in using a whisk to prevent any lumps. Then return the pan back to low medium heat and start to cook the flour. It will go lumpy but don't worry, as long as you've whisked out the lumps before heating it will be fine. The watery dough will transform into a sticky, cohesive dough but it takes around 10 minutes to do this on low heat. I shape it into a square while it is in the pan.
Step 4 - Place the hot dough gently on the floured chopping board and sprinkle the top with more toasted flour. Roll out to a large square or rectangle. Cut into 12cm/4.7inch circles. Cover with cling film and allow to cool completely at room temperature. The mochi skins must not have any heat left in them.
Step 5 - Brush off the excess flour on each piece and have a pair of scissors and a small bowl of water ready. Take out the cream balls one at a time from the freezer and place in the centre of a mochi skin wrap the mochi around the solid cream ball. Trim excess mochi at the bottom and dip your fingers in the water and seal the ends with damp fingers. Place on a cupcake liner and place in the freezer if making ice cream mochi or in the fridge if making fresh cream mochi. Repeat with remaining mochi skins and balls.