I’ve had this one time in Japan and I loved it so much that I’ve been waiting to make since forever.
It’s essentially healthy ice cream, with only sesame powder and bananas, wrapped in a naturally-sweetened coating. And it wasn’t as hard as I thought it would be. It just takes time to refrigerate and freeze, but during that time you don’t have to be like standing in front of the fridge and watching the mochi. Unless you want to for some reason?
I’ve also been preparing a food board presentation for school, which may or may not include healthy brownies, so if that works out I’ll share that here, plus the presentation board because it has food drawings on it :).
Below is a photo of the dough after being microwaved if you need an idea of what it should look like.
Healthy Sesame Mochi Ice Cream
Delicious mochi balls with a sweet healthy ice cream filling.
Adapted from: How To Make Mochi Ice Cream- Frock Files
1 batch sesame banana ice cream or ice cream of your choice
3/4 cup glutinous sweet rice flour
40 g honey
1/2 cup water
1/4 cup cornstarch
- Scoop out 6 small balls of ice cream (about 1 1/2 tbsp. per ball) and place on a parchment-paper-covered board. Place in freezer for further use.
- In a microwaveable glass bowl, mix together the rice flour, honey and water until the mixture is smooth and liquid. Loosely cover the bowl with plastic wrap, poking a hole in the middle, and microwave for a minute. Now it should be considerably thicker, so mix with a wet spatula before microwaving for another minute. Mix again and finish with 30 seconds in the microwave. The mixture should be more translucent and a bit yellow.
- Use about 2 tbsp. of cornstarch to dust a sheet of parchment paper on your work space and transfer the hot mochi dough in top. Using a rolling pin (dust liberally with more cornstarch) or your hands, flatten the dough so you can cut 6 circles (with about a 2 1/2 inch diameter or cookie cutter size) in it. Do not add too much cornstarch because then the dough isn’t sticky at all and we need it to be a bit sticky. Refrigerate for 15 minutes.
- When done, take out and cut the 6 circles with a glass cup or cookie cutter. Dust off the excess cornstarch and layer each circle on a plate with plastic wrap separating each piece. If you still have a lot of dough, roll in a ball and flatten it before cutting out a few more circles.
- Take out the ice cream balls and place each in the center of each circle. Take the corners and wrap it over the ice cream, pinching together at the top. Seal the other ends so you have a ball. Wrap each mochi ice cream with plastic wrap and place on a small baking sheet to freeze for at least 2 hours. Enjoy!