Twaydabae teaches us how to make mochi ice cream balls

Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.

In this episode of In The Know Cooking: Kitchen Etc, content creator and chef, Tway Nguyen (@twaydabae), makes delicious mochi ice cream balls that look just as good as they taste! Tway’s charcoal mochi balls are filled with passion fruit ice cream, which creates a stunning contrast in both flavor and design. 

Ingredients

  • 1/3 cup sugar 
  • 1/2 cup sweet rice flour 
  • 1/2 cup milk 
  • 2 tbsp neutral oil
  • 4 oz potato starch

Directions 

  1. Make mochi dough by whisking sugar, milk and activated charcoal powder in a pan over medium heat.
  1. Once sugar has dissolved, take off the heat and whisk in the neutral oil.
  1. Add rice flour little by little until it’s blended into the mixture, then put the pan back on the heat.
  1. Keep whisking until the mixture starts to thicken, then switch to a spatula once it starts forming a dough. When the dough becomes sticky, it’s ready. 
  1. Transfer the dough to a surface coated with potato starch to prevent sticking. Coat the mochi dough and your rolling pin in potato starch and start rolling out the dough. The dough will still be hot, so be careful! 
  1. Cover with plastic wrap and refrigerate for 20 minutes.
  1. Brush off excess potato starch and use a cookie cutter to cut mochi dough into rounds.
  1. Assemble by adding a scoop of ice cream and folding the dough around it to form a mochi ball.

9. Freeze for 10 minutes, then cut the mochi balls in half and enjoy!

More from In The Know:

Inside the wild, ultra-competitive world of Starbucks cup 'resellers'

Ring in the New Year with these champagne cocktail recipes

5 easy and inexpensive hacks for setting a holiday table

Amazon shoppers swear this 'must-have sweater dress' is worth a purchase

Listen to the latest episode of our pop culture podcast, We Should Talk: