Mochi Ice-cream Cake
While a mochi ice-cream cake is not the conventional definition of a typical ice cream sandwich, we believe it qualifies! It is a Japanese dessert constructed from sweet glutinous rice and filled with ice cream flavors ranging from vanilla to Kona coffee, tea, plum wines, and red bean. Frances Hashimoto, a Japanese-American lady, is credited with developing mochi ice cream dishes after her spouse came up with the concept of wrapping the ice cream inside a rice cake.
How to Make A Mochi Ice-cream Cake (just a reference):
- Step 1. Assemble all of the components.
- Step 2. Preheat the oven to 350°F. Line a tiny muffin tray with plastic wrap. Divide the herbal tea ice cream amongst the muffin pan wells, using a smaller ice cream scoop.
- Step 3. Refreeze the ice cream until it is firm. If you do not have a muffin shaper, you may use an egg carton coated with saran wrap to keep the ice cream spheres in shape.
- Step 4. Combine the sugar, matcha powder, and rice flour in a microwave-safe bowl. Whisk in the water until they are combined. Microwave for 1 minute, covered with plastic wrap. Stir, rehydrate, and heat it for an additional 1 minute.
- Step 5. Stir once more, cover, and microwave the mixture for extra 30 seconds to 1 1/2 minutes - or until the mochi dough becomes thick and sticky.
