Thai Tea Mochi Ice Cream
Mochi is a rice paste made from glutinous rice flour, sugar, and water. Thai tea is a beverage made from black tea, sugar, and milk. In this recipe, we combine both with the creamy goodness of ice cream to create the ultimate summer treat.2 h 8
- ¾ cup sweet glutinous rice flour
- ¾ cup Thai tea, brewed at triple strength (3 tsp)
- ¼ cup sugar
- Ice cream (vanilla or coconut suggested)
Scoop small ice cream balls into a plastic wrap-lined egg carton. Freeze until solid.
Mix dry ingredients, then whisk in tea. If tea is still hot, microwave for less time in next step.
Microwave mochi mixture for one minute, then stir with a wet spatula. Microwave for another minute, then stir. Microwave for thirty seconds. It should be slightly translucent when done.
Dust a sheet of parchment paper with rice flour, then place mochi on top. Dust the mochi with additional flour. Cool until it can be safely handled.
Roll mochi out to desired thickness, between ⅛-¼”.
Cut out circles between 3-4” in diameter, depending on the size of your ice cream scoops. Be generous with sizing. Stack the mochi circles between squares of plastic wrap.
Place one scoop of ice cream in the center of each circle, wrapping the mochi up the sides and pinching to close. Bring the plastic wrap up the sides of the mochi and then twist to seal and shape. Be gentle to prevent tears.
Freeze until solid.
Let sit for five minutes before serving.
This recipe is adapted from the one found here: https://food52.com/recipes/61670-mochi-ice-cream