Ice Cream Mochi

Tips: -Mye potetmel -Heller litt for mye i mikrobølgeovnen enn for lite -Bruk liten form og strekk deigen rundt isen

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Step 1

Into a large microwave-safe bowl goes 100 grams of mochiko flour and 50 grams of granulated sugar. Whisk together and add ¾ cup of tap water. Whisk completely until no lumps remain.

Step 2

Scrape down the sides of the bowl, cover with plastic wrap and microwave for 1 minute. After 1 minute, retrieve from the microwave, and using a wet spatula to mix, making sure the dough is being cooked evenly. Cover with plastic wrap and put back into the microwave for an additional minute. All in all, do this 3 times.

Step 3

On a work surface, lay down a large piece of parchment paper (about pan size) and cover generously with potato starch.

Step 4

Dump the mass of mochi still hot from the microwave onto the potato starch. Thoroughly coat both a rolling pin and the mochi dough with more potato starch and carefully and gently roll out to about 12x16” rectangle. Dust with extra potato starch as needed. The dough should be as even and smooth as possible.

Step 5

Using the parchment paper, pull the dough onto a rimmed baking sheet and refrigerate for about 30 minutes or until firm.

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