Mochi Ice Cream π¨π‘
Ingredients for the skin:
* Glutinous rice flour: 100g
* Corn starch: 30g
* Granulated sugar: 20g
* Milk: 190g
* Butter: 20g
Instructions:
1. Mix all ingredients except butter. Cover with plastic wrap, poke holes, and steam for 25 minutes.
2. After steaming, add the butter and stretch the dough repeatedly until fully absorbed. Divide into 35g balls.
3. Roll out the dough with cooked glutinous rice flour, add ice cream, wrap, and cut off any excess dough. Sprinkle with cooked glutinous rice flour and freeze for 2 hours before eating.
Enjoy your Mochi Ice Cream!
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