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- We love these silicone utensils – they come in lots of colours to suit every kitchen!
- Digital scales to weigh everything out super accurately!
- Mixing bowls – we use these glass ones as they’re very durable, and can be microwaved as needed in this recipe
- A bench scraper like this one, which is perfect for cutting up your Biscoff Mochi dough, and picking it up
- We you can get rice flour from some supermarkets, but we got ours online here
Directions0/0 steps made
- First prep the ice cream – scoop it out using a small ice cream scoop or 2 teaspoons, creating little balls, and place onto a baking sheet lined with greaseproof paper
- Freeze for a minimum of 2 hours (overnight is even better!)
- Meanwhile make the mochi dough – mix the rice flour, sugar and water together
- Cover with cling film and microwave in 1 minute bursts, whisking between each time
- After around the third go, you won’t be able to whisk anymore, and you will need to use a wet silicone spatula to bring the dough away from the edges and altogether
- Now stir in biscoff crumbs and combine into the dough
- Carefully stretch out the dough on a surface sprinkled with cornflour
- Split into 12 equal pieces, and working quickly, wrap each one around an ice cream ball from earlier, pinching together at the seam to seal
- Put back into the freezer for 2 hours, and allow to sit for a minute or so once removed before eating – decorate with more crushed biscuits to serve if you like!
- Trust the process with the dough – it seems really liquid-like and strange at first, especially if you’ve never made it before, but it’s actually really easy!
- Only get one ice cream ball out at a time, and put each finished mochi in the freezer as soon as you’ve made it
- Remember to allow mochi to soften at room temperature for a few minutes before consuming
- Once the mochi has set, you can put into an airtight container – just keep the pieces apart by placing them into separate compartments, or mini muffin cases