I recently ordered mochi balls with ube and chocolate inside and as I was lifting the fourth one to my mouth, I had a thought: Can I actually make this on my own? And then I remembered all my amazing mochi memories (yes, I love this stuff) including the very first time I had mochi ice cream. So of course, I looked up "how to make mochi ice cream" on YouTube. I couldn't believe how easy it is to make! Here's a quick how-to by Emmymade in Japan:

What you'll need:

• Ice cream
• 75 g mochiko (sweet rice powder)
• 100 g granulated sugar
• 100 ml water
• Potato starch or corn starch

What to do:

1. Scoop the ice cream and pack them tightly so there are no air bubbles. In her video, she wanted her mochi to sit pretty on a plate so she formed the ice cream into hemispheres. Place them into paper or silicone cups before putting them into the freezer.
2. In a bowl, combine the mochiko, sugar, and water. Whisk until there are no more visible lumps. Cover with a plastic wrap and microwave for two minutes.
3. While the mochi is in the microwave, dust a cookie sheet with potato starch or corn starch (so the mochi doesn't stick).
4. After two minutes, stir your mochi, replace the plastic wrap, and microwave for another 40 seconds. Whip it a little before transfering the dough onto your cookie sheet. Add more starch on top.
5. With your hands, stretch the dough into a rectangle. Chill for 30 to 60 minutes. When it's ready, cut them into equal pieces. To keep the mochi squares separated, use plastic wrap in between every layer. Dust off the excess starch. Pop them into the freezer for another 30 to 60 minutes.
6. Get your ice cream balls and mochi squares out of the freezer. You can use a mini cupcake tin to form these. Place a plastic wrap in one of the wells then press down a square of mochi in there. Take your ice cream and place it rounded side down before pulling each mochi corner to the center of the ice cream. Use the plastic wrap to help keep the round shape. When you're done, place them into the freezer for at least an hour before serving!

This story originally appeared on Cosmo.ph.

* Minor edits have been made by the Candymag.com editors.

You Might Also Like:

YouTuber's Recipe For Truffles Only Uses Condensed Milk And Milo

Jun 8, 2020

Yay, This Red Velvet Crinkle Recipe Does *Not* Require An Oven

Jun 11, 2020

This ~Edible~ Cookie Dough Recipe Is Super Easy To Make

Jun 13, 2020