Ice Cream / Mango Mochi

Ingredients:
3/4       cup tapioca starch
1/4       cup sugar
3/4       cup water

Inside Ingredients
1         small mango
           ice cream of your choice (I used homemade red bean ice cream)

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Instructions
1.  If making ice cream mochi, start with scooping out ice cream into small balls. 
2.  Place the ice cream balls in a cupcake liner and put them back in freezer immediately until solid. 
3.  Once ice cream balls are frozen, you will be able to start making the mochi skins.

or if using fresh mango

1.  Slice mango into small square chunks. 
2.  Place in the freezer for 15 minutes to let it solidify making it easier to work with the mochi later. 

Mochi Skin:
1.   In a microwaveable bowl, combine tapioca starch and sugar until well mixed. 
2.   Add in the water and mix until smooth. 
3.   Cover the bowl with plastic wrap gently and place in microwave on high for 1 minute. 
4.   Remove bowl, mix the tapioca with a silicone spatula, cover gently again and microwave for 1 min.
5.   Remove bowl, mix the tapioca with a silicone spatula, cover gently again and microwave for 30secs
6.   Once the mochi is cooked it should be a fairly translucent color and not white. 
7.   Allow the mochi to cool a few minutes prior to working with it. 

8.   Place a sheet of parchment paper on a baking tray or working surface and cover with corn starch or potato starch.
9.   Spread the mochi on the working surface and roll into a thin layer with a rolling pin covered with corn starch or potato starch. 
10. Refrigerate the thinned out mochi in the fridge for 10 minutes or until it is set. 
11. Remove mochi from the fridge and cut 8-9 circles using a cookie cutter (I used the lid of a jar).

Mochi Balls**:
12. Take the ice cream balls out of the freezer one at a time, we must work fast to prevent melting.
13. Place the ice cream ball into the center of the mochi wrapper.
14. Pinch the four corners of the mochi wrapper together to wrap the ice cream ball.
15. Quickly wrap the mochi ice cream ball in a plastic wrap, twist the top to close and place it back in the freezer in a cupcake pan to maintain it's shape. 
16. Let ice cream mochi sit in freezer for a few hours before serving.
17. When ready to serve, let mochi ball sit in room temperature for a few minutes to soften. 

** You can replace the ice cream balls with mango pieces if you choose to use mango instead of ice cream. 

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤