Matcha Mochi Ice Cream
3 hrs, 2 mins
• 1 cup Anthony’s Goods Sweet Rice Flour • ¼ cup Anthony’s Goods Cane Sugar • 2 tbsp powdered sugar • 1 tsp matcha powder • 1 cup water • Cornstarch, for dusting and rolling • 12 (1 tbsp) scoops matcha ice cream, for filling
Making mochi ice cream is a messy business, but totally worth it. If matcha is your favorite flavor, give this recipe a go. 1. Line a tray with parchment papers and (using a 1 tbsp scoop) scoop the ice cream into balls and place on the tray. Put the tray in the freezer and let the ice cream freeze for at least 1 hour. 2. When the hour is nearly up, whisk the flour, sugar, and powdered sugar together in a microwave-safe bowl. Add the water and stir until smooth. Cover the bowl with a microwave-safe plate and microwave the dough for 1 minute. Use a damp spatula to fold the mixture well, then cover and microwave again for another minute. Fold a few more times, cover, and microwave for another 30 seconds. Fold one last time. 2. Place parchment paper on your working surface and generously dust it with cornstarch. Carefully roll out the dough (it will be hot!) into a ¼ in thick rectangle. Keep dusting with cornstarch as you, to prevent sticking. Place it in the fridge for 30 minutes to cool. 3. Meanwhile, cut out 12 squares of plastic wrap (for individually wrapping each mochi when they are filled). Set these aside. 4. Remove the dough from the fridge and use a 3-inch cookie cutter to cut out circles. Place a scoop of the ice cream in the center of each and pinch the dough closed around it. Wrap each mochi in the plastic wrap and twist to seal the wrap. Place them in the freezer as you work. 5. Freeze the mochi for at least 1 hour before enjoying your treats. Store in the freezer.