I tried rolling the mochi with my rolling pin by merely dusting the pin with some starch and it did not work.
You need a lot more to make sure the dough doesn’t stick to your hands, your rolling pin, your fingers, your clothes, your lips. For example, I realized that a couple tablespoons of potato starch sprinkled on the surface ain’t going to cut it. YOU will be the lucky beneficiary of all that I learned from those mistakes. Well, let me just say: this took way longer than I planned and was way more complicated than I expected because I made a lot of mistakes.
#Ice cream mochi how to#
I therefore decided that I would expend a few minutes to figure out how to make mochi ice cream, using the beautiful Strawberry Mochi I mastered so readily. I called it “ Strawberry Mochi.“īut it’s summer, and I was craving those wonderful ice cream grenades wrapped in powdery rice cake that I used to eat by the dozen when I was in college and had the metabolic capital to eat food items by the dozen. I created a beautiful mochi dough without any food coloring at all and it was perfect. But, the other day, I was inspired to create a mochi with not just a rose-leaf complexion, but a very berry flavor, as well. Usually, when people say “strawberry mochi ice cream” the strawberry usually describes the ice cream, not the actual mochi.
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