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Blue Butterfly Superbloom Mochi Ice Cream

We spruce up this "mochi" needed treat with a dash of enchanting blue AND ice cream. Ice cream is always a good idea, especially when it has Mochi + Suncore Foods® Butterfly Pea Flowers Superbloom in it!! We especially love this Blue Butterfly Superbloom Mochi Coconut Ice Cream only needs 6- to make and the recipe below makes 10 so you'll have plenty for yourself and your friends, enjoy!

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Makes 10 mochi ice creams:
1 cup glutinous rice flour, 115g
2 tbsp rice flour, 12g
2 tbsp sugar of choice
3/4 cup dairy free milk of choice
1 tbsp coconut oil
1 tbsp of Suncore Foods® Blue Butterfly Pea Supercolor Powder or soak 1/2 cup of Suncore Foods® Butterfly Pea Flowers Superbloom

Filling:
Favorite homemade of or store bought dairy free ice cream 

Directions

1. Scoop ice cream about 25g each with a mini ice cream scooper into an lined baking sheet, place ice cream in the freezer until its ready to wrap with mochi.
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2. Make the Mochi – In a medium bowl combine all Mochi ingredients and whisk until smooth, Strain mixture through a fine mesh sieve. Grease a small pan with vegetables oil. Pour the mochi mixture onto the prepared pan. Place into a steamer on medium high for 20 minutes. Turn off heat and let mixture cool. Wrap Mochi with cling wrap and refrigerate for 1 hour. When the mochi is ready, oil your hands with vegetables oil, divide the dough into 10 equal pieces. Put mochi between 2 sheets of plastic wrap and roll into circle. Add frozen ice cream, close the mochi by pinching at the seams. Roll into a round shape, coat Mochi with rice flour. (Optional* Place mochi into a mould. Press to print the pattern.)

3. Transfer Mochi to the freezer to set, about 1 hour. Enjoy! .


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