Iced Coffee Mochi

Yield: 6 Mochi Balls Prep Time: 25 minutes Total Time: 1 hour 45 minutes

Ingredients

• 120 g (1 Cup) Glutinous Rice Flour

• 30 g (¼ Cup) Cornstarch

• 40 g (⅛ Cup) Granulated Sugar

• 180 g (¾ Cup) Oat Milk or your preferred Milk

• 1 tsp Vanilla Extract

• 15 g (1 Tbsp) Unsalted Butter, Room Temperature

• Half Pint (230g or 8oz) Coffee Icecream, slightly thawed

• 50 g (⅓ Cup) Cooked Glutinous Rice Flour (or regular Cornstarch) for Hand Powder

Recipe

Prepping the Hand Powder

1. If using Glutinous Rice Flour for working with dough, toast it in a pan over medium heat until it reaches 71°C (160°F).

2. Pour into a heat-proof container and cool to room temperature before using.

The Mochi Dough

1. In a separate bowl, whisk the flour, cornstarch, sugar, milk, and vanilla together until it becomes a smooth batter.

2. Set a pan over medium-low heat and pour in the batter. Using a rubber spatula constantly mix, stir, fold, and agitate the batter as it cooks into a dough.

3. Remove the pan from the heat once the dough forms into a firm but sticky dough. Add the butter on top of the dough and fold it in using the rubber spatula.

4. Once most of the butter is incorporated, transfer the dough to a clean bowl and start to knead the dough. Stop kneading once all of the butter is incorporated and the texture of the dough is stretchy.

   Laila’s Tip: I found it easiest to knead the dough with the rubber spatula until it cooled down enough for me to touch it. I then covered my hands with cooked glutinous rice flour (hand powder) and continued to knead it that way. You can use food safe gloves instead or even cornstarch to help prevent it from sticking to your hands.

5. Form the dough into a ball and place it into a floured (cooked glutinous rice flour or cornstarch) bowl. Cover with plastic wrap and place in the fridge to chill for 1 hour.

Forming the Mochi

1. Remove the mochi from the fridge and the icecream from the freezer, let rest at room temperature for about 2 minutes.

2. Cover your hands with the cooked rice flour or cornstarch and tear off a chunk of dough.

3. Form it into a thick disc and drape it over the opening of a small cup. Slightly press the center dough into the cup to create a well.

4. Scoop about 1-2 Tbsp of icecream and place into the well. Close the mochi ball by pinching the dough around the opening together. Lift it off the cup and continue to pinch it until it has a good seal. Tear off any excess dough.

5. Place on a piece of parchment, wax paper, or a flattened cupcake liner. Place in the freezer and repeat these steps until all of the dough is used.

6. Keep these stored in the freezer until ready to serve!

   Laila’s Tip: I find the texture is best if you take one out of the freezer and let it rest at room temp. for 8 minutes before you want to eat it.

Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.

Happy Baking!