Frances Hashimoto, the former president and CEO of Mikawaya, is credited as the inventor of mochi ice cream. Hashimoto's husband, Joel Friedman, conceived the idea of taking small orbs of ice cream and wrapping them in a Japanese traditional mochi rice cake.
IngrediantsIce Cream1/2 cup (100g) Potato Starch 3/2 cup (115g) Mochiko 1/2 cup Sugar 3/4 cup (180ml) Water
Whisk the Mochiko and sugar together in a bowl and slowly add water.
Loosely cover with plastic wrap. Microwave on high for 1 min, stir with wet rubber spatula and put it back into the microwave for 30 secs on high.
Cover table with parchment paper and dust the paper and mochi dough with potato starch.
Flatten it evenly with a rolling pin and refrigerate it for 15 mins. Cut out circles and brush out the starch out of the pieces. Refrigerate for 30 mins. Place one spoon of ice-cream in middle of each circle and use the sides to securely close it from all sides.