Japanese Ice Cream Daifuku (Ice Cream Mochi)

Flavor: Sweet; Technique: Other; Time: Twenty minutes; Difficulty: Easy.

Detailed Steps for Making Japanese Ice Cream Daifuku (Ice Cream Mochi)

Start by making the mochi for Daifuku. Gradually pour water into the glutinous rice flour, stirring well each time until all the water is added.

After mixing well, add sugar. Be sure to pour the sugar into the well-mixed rice paste, otherwise there may be some difficult-to-mix granules.

Seal the prepared rice paste with plastic wrap, place it in the microwave at 550 degrees for 2 minutes, take it out and stir a few times, then put it back in the microwave at 550 degrees for 1 minute and 30 seconds. This way, the mochi is ready.

Sprinkle a suitable amount of starch on the table to prevent the mochi from sticking. This step is very important – do not skip the starch. Pour the mochi on top and let it cool. Once cooled, roll out the mochi with a rolling pin until it is about 3-5 cm thick.

Use a small round bowl to cut out circles, or you can cut it into 8 equal parts directly.

Line a small bowl with plastic wrap, place a piece of mochi skin, and add a spoonful of ice cream.

Wrap it gently.

Wrap the plastic wrap like this, gently knead it a few times, shape it slightly, then freeze it in the refrigerator for about 3 hours. Remember to let it soften at room temperature for a few minutes before eating – do not let the ice cream melt. Pay attention to this!

Juju used vanilla ice cream, strawberry ice cream, matcha ice cream, mango ice cream, and more to make a total of 4 different flavors of ice cream Daifuku. Everyone can choose according to their preferences.