Um, this was supposed to be a pi-day recipe, but can y’all forgive me for being late?
My life is a whirlwind right now, I started a new fieldwork location this week that more than triples my commute, the hours of the site itself are longer, and I’ve started studying for my board certification exam.
This pie was made, photographed, and ready to go last week, but then life happened and I never got around to writing the post. It was Sunday night and it was either get all my clothes prepped and ironed for the week, or do blog. So even though a late post appears irresponsible, it was the dutiful thing to do.
With all this annoying adult-like dependability 😴 comes a need for a unicorn-colored fantasy pie.
I have been dreaming of a pastel-colored dessert forever, but I couldn’t think what it could possibly be. I just knew that I wanted sweet candy colors. And then I had a yearning for mochi ice cream, which I haven’t had in a long time. And since mochi candy proved remarkably easy to make, I decided to try mochi ice cream.
It’s perfect for me right now because the active part of the cake is rather short, and you can do it over the span of two days if you need to. Mix the ice cream one day, allow it to harden, and then make the mochi wrapper the next day. Or mix up the ice cream in the morning and do the mochi in the afternoon. Whatever. The active part of this is rather short, with ample freezing time in between steps. And although mochi sounds intimidating, it cooks in two minutes in the microwave.
You don’t need to make your own ice cream for this one. Just buy the palest vanilla (dairy-based, coconut-based, almond-based, any kind works), divide it, and add some mix-ins. I split a 1.5 qt container of vanilla bean and mixed in matcha and blueberries, but you can dish up anything you like. Funfetti ice cream would go great here. Or maybe half Funfetti, half strawberry, for no other reason than pink.
does anybody know when Lisa Frank’s birthday is?
prep time: 45 min freeze time: at least 4 hours
- 1.5 qt container of any kind of vanilla bean ice cream, divided
- 1/4 cup blueberries
- 3 tsp matcha
- 3/4 cup mochiko rice flour
- 1/3 cup white sugar
- 3/4 cup water
- food coloring
- cornstarch, for rolling out the mochi*
- 1/2 cup mochiko rice flour
- 3.5 tbsp sugar
- 1/2 cup water
- food coloring
- corn starch, for dusting.
- Allow the ice cream to soften slightly on the counter. Line a springform pan with plastic wrap and set aside.
- Mix 4 cups of the ice cream with 3 tsp matcha and spread it into the pan.
- Blend the other two cups of ice cream with the 1/4 cup of blueberries and pour or spread that over the matcha layer.
- Cover with plastic wrap and freeze until very firm.
- Spread some plastic wrap or parchment your counter or table. Dust with corn starch. Dust a rolling pin with cornstarch too and set it aside.
- Combine the rice flour and sugar in a microwave-safe bowl. Add the water and food coloring.
- Cover the bowl loosely with plastic wrap and nuke on high for 1 minute.
- Remove, stir it with a silicone spatula, and then nuke it again for 30 seconds. Stir. Nuke for 30 more seconds. Stir.
- Dump the mochi out onto the prepared surface and roll it out to about 1/6th-1/8th inch thick. Lift it by the plastic wrap onto a cookie sheet and place in the the fridge (not freezer) for about 15-20 minutes.
- While the first batch of mochi is firming up, prepare your decorative mochi. Mix the mochiko, the sugar, and the water. Divide among smaller glass bowls and add food coloring as desired. Since these are smaller batches, they will need less time to cook. It's best to cook in 15-second intervals and stir. I found that my largest color batch (the pink) only took about 1 minute total. The smaller batches (the yellow) took about 30 seconds, total.
- Roll out the colors in the same manner that you rolled out the larger batches. Cool slightly, then cut into shapes. I used an old pair of kitchen scissors and a cookie cutter.
- When the first batch of mochi is firm (this should take about 20 minutes), remove the the ice cream from the tin and the plastic and place it in the center of the mochi.
- Then wrap it all up. This will be the bottom, so it doesn't have to be perfect.
- Carefully flip it over and add your decorations. Cover with plastic wrap again (to prevent freezer burn) and allow it to firm up. Alternately, you can serve it right away. If you do return it to the freezer, let it soften a bit before eating because the mochi is much better that way.
* you can also roll out the mochi in half cornstarch and half powdered sugar.
wrapper adapted from here