Ingredients
Scale
6 small balls matcha ice cream (30g each)
70 g mochiko glutinous rice flour
100 g water
15 g granulated sugar
30 g kinako or cooked glutinous rice flour for dusting
Instructions
1. Combine mochiko, sugar, and water.
2. Microwave 2–3 minutes, stirring every minute.
3. Cool slightly and divide into 6 pieces.
4. Flatten, wrap around frozen matcha ice cream, seal.
5. Dust with kinako and freeze for 4–6 hours.
Notes
Work quickly to prevent melting.
Store up to 3 months in airtight container.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Melty Freezer Treats
- Method: Freezing
- Cuisine: Japanese
- Diet: Vegetarian