Menu Item #1: Ice Cream Mochi

Ingredients required:

-Ice cream (any)

-Cornstarch

-1 cup of sweet rice or glutinous rice flour, sweet rice is preferred but in the end, doesn't matter

-1/2 cup of Sugar

-1 cup of Water

Optional:

-Food Coloring (any)

Cooking Utensils Required:

-Small Baking Sheet

-Plastic Wrap

-Parchment Paper

-Large Bowl

-Rubber Spatula

-Saucepan

-Cookie Cutter (Round)

Optional:

-Ice Cream Scooper

-Whisk

-Small Rolling Pin

(If I forgot to mention something apologies in advance!)

Step 1.

Line a small baking sheet with plastic wrap. Scoop the ice cream into 8 tight round balls. You can use a spoon or an ice cream scooper for this part. Freeze on the baking sheet with the plastic wrap until it becomes solid. Give it 4 hours to maybe overnight.

(Lofi Tip 1: If you don't have a baking sheet, I found that you can use an egg carton. Cover the inside with wrap, and you can put the ice cream in there. It might be a bit oval-shaped, but it can work.)

Step 2.

Place a large piece of parchment paper on a flat surface you are working on. Dust the parchment generously with cornstarch.

(Use more cornstarch than you think you need since the dough will be very sticky.)

In a large bowl, whisk the rice flour, sugar, and water until it's smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms. This could take from 5-10 minutes, raise the heat more if it takes longer.

(Lofi Tip 2: It's okay if it looks lumpy at first; it will smooth out. The dough should be very thick and feel slightly tough and rubbery.)

(OPTIONAL: If you want the color of the mochi to be a specific color, when adding the rice flour, sugar, and water into a bowl, add the food coloring of your choice as well. Add 1 drop, and more depending on the color you want.)

Step 3.

Transfer the dough to the parchment (the one from step 2) and dust the top generously with cornstarch (again). Place another piece of parchment over the dough and carefully press until the dough is a thin disk. Let the dough cool to room temperature. It can take up to an hour or hour and a half.

(Lofi Tip 3: Getting to this point might be a bit frustrating, but just remain patient. Patience will be key in this.)

Step 4:

Roll out the dough into a large round oval (using hands or rolling pin), about 1/4 inch thick. Using a round cookie cutter, cut out as many rounds as possible before you can't anymore. Gather the scraps and roll it out again until you get another oval, and cut out more rounds, dusting it with more cornstarch as needed. (You should have at least 8 rounds). Dust a plate with cornstarch, and make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate it for at least 30 minutes.

Step 5:

Time to make the mochi! Use plastic gloves if you prefer.

Line a small baking sheet or a baking dish (9 by 13 inches is best) with parchment paper. Dust generously with cornstarch and place it in the freezer. Fill a small dish with cool water.

(Lofi Tip 4: This next part is difficult, but just stay patient and do your best!)

Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat on the palm of your hand. Moving quickly, place a scoop of ice cream (from step 1) into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. (kind of like gyoza, but round) Gently stretch, twist, and pinch the dough together at the seams to secure it. Immediately place the mochi seam-side down in the cold pan in the freezer. (the part you pinched goes underneath, while the opposite side is facing upwards when placing onto the pan) Repeat with the remaining dough rounds and ice cream balls. Once they are all in the freezer, cover the mochi with plastic wrap and freeze until they feel firm to the touch. It will take 1 to 2 hours.

Step 6:

Take the pan out and place the mochi onto a plate. Wait a few minutes for it to get a bit softer and enjoy!

(Lofi Tip 5: If you want the real fun experience, try adding your twist to it. If you have strawberry mochi, try adding the chocolate sauce. Or if you have chocolate, add strawberry slices! Add your twist to it!)