Enchanting Japanese Frozen Treat: Matcha Mochi Ice Cream Bites

Allergens

Gluten, Soy

Ingredients

• 1. 1 cup glutinous rice flour 2. 1/2 cup coconut milk 3. 2 tbsp matcha powder 4. 1/4 cup agave syrup 5. 2 cups vanilla soy ice cream 6. A pinch of sea salt

Instructions

1. In a medium bowl, whisk together the rice flour and coconut milk until smooth. Add matcha powder and stir until well incorporated. Gradually mix in agave syrup.
2. Cover the dough with plastic wrap and refrigerate for 30 minutes.
3. Prepare an ice bath. Divide the chilled dough into small portions, roll them into balls, then flatten into thin discs.
4. Wrap each disc around a spoonful of vanilla soy ice cream, sealing the edges to create a sphere. Dust with a pinch of sea salt.
5. Arrange mochi bites on a parchment lined baking sheet and freeze for 1 hour.

Chef’s Insight

A harmonious blend of textures - creamy ice cream and chewy mochi create a delightful contrast.

Notes

Allow the mochi to thaw slightly before eating for optimal texture and flavor.