Mochi Wrapped Ice Creamand Cake

Mochi Dough

1. 1

   Combine water, salt, sugar, and corn starch in a saucepan; bring to a boil and stir until the mixture becomes a clear liquid.

2. 2

   Add rice flour to the boiling mixture, reduce heat, and mix vigorously until a smooth, elastic ball forms.

3. 3

   Transfer the mochi dough onto a flat surface dusted with corn starch, knead lightly, and shape into a smooth ball.

4. 4

   Cover the mochi ball in a sealed container and refrigerate until firm, about 15 minutes.

5. 5

   Once cooled, cut the mochi into bite‑sized pieces and dust each piece with additional corn starch as needed.

Cake Mochi

6. 6

   Place a piece of cake in the center of a mochi disc, fold the edges over, and seal the edges with a dab of water.

Ice Cream Mochi

7. 7

   Place a gelato ball in the center of a mochi disc, fold and seal as with the cake version.

Optional

8. 8

   Dust finished mochi with extra corn starch, drizzle with chocolate, and garnish with raspberries or grapes before serving.