Ingredients
Scale
Mochi:
- 185 grams (6.5 ounces) vanilla ice cream, soft and somewhat melted
- 85 grams (3 ounces) glutinous rice flour (aka sweet rice or mochi flour)
Filling:
- 1 small container full fat vanilla yogurt (you’ll only use about 6 Tablespoons)
- 2 Tablespoons jam (whatever kind you like)
Instructions
- Combine the ice cream and the glutinous rice flour in a microwave proof bowl and mix well with a whisk, fork, or spatula. Cover with plastic wrap.
- Microwave for 1 ½ minutes on full power and let rest for 1 minute. Whisk or use a fork to mix well.
- Microwave for an additional minute. Let the mochi rest for another minute or until cool enough to handle and then knead the dough for a minute or two with a spatula or with your clean hands. You can dust your hands with a little rice mochi flour if it starts to get too sticky.
- Divide the dough into 4 equal portions. Dust again lightly with rice flour.
- Stretch one portion gently into a circle about the circumference of a tangerine and fill the center with a heaping tablespoon of greek yogurt and some jam.
- Cradle the mochi in one hand and then pinch and pleat the edges closed, going around in a circle to close the top. Your filled mochi will look like a big Chinese soup dumpling. Place the mochi seam side down on a serving plate and pat it into a plump round disk shape.
- Repeat with the remaining portions and eat your quick mochi immediately.
Notes
*You can feel free to experiment with different flavor ice creams, yogurts, and jams to make your own favorite combinations.
*This quick mochi is meant to be consumed immediately and does not store well as the wet filling will start to seep out after some time.
Keywords: mochi, sweets, ice cream, quick, dessert, asian desserts