Dive into our homemade Coconut Mochi Ice Cream! With a creamy coconut filling wrapped in soft, chewy mochi dough, every bite is pure bliss.
INGREDIENTS:
For the Coconut Ice Cream Filling:
- 400 ml coconut milk
- 2 tablespoons honey
For the Mochi Dough:
- 100g glutinous rice flour
- 30g cornstarch
- 40g coconut sugar
- 185 ml milk (any plant based milk)
- 16g unsalted butter (Nuttelex or Ghee)
METHOD:
1. Prepare the Coconut Ice Cream Filling:
- In a bowl, mix together the coconut milk and honey until well combined.
- Pour the mixture into a container and freeze until firm.
2. Make the Mochi Dough:
- In a saucepan, combine the glutinous rice flour, cornstarch, and coconut sugar.
- Gradually whisk in the milk until smooth.
- Place the saucepan over medium-low heat and add the unsalted butter.
- Cook the mixture, stirring constantly, until it thickens and forms a dough-like consistency. This should take about 5-7 minutes.
- Once the dough is thick and sticky, remove it from the heat and let it cool to room temperature.
3. Form the Mochi:
- Once the dough has cooled, take a small portion of the dough (about 1 tablespoon) and flatten it into a circle using your palms or a rolling pin.
- Place a small scoop of the coconut ice cream filling in the center of the dough circle.
- Gently wrap the dough around the filling, pinching the edges together to seal it completely.
- Roll the filled mochi ball between your palms to shape it into a smooth round ball.
- Repeat this process with the remaining dough and filling.
4. Serve or Store:
- Serve the coconut ice cream mochi immediately for a soft, chewy texture.
- If you prefer a firmer texture, you can place the mochi balls in the freezer for about 30 minutes to an hour before serving.
Enjoy your delicious homemade coconut ice cream mochi!
