glutinous rice flour
Step by step
Add the cream, milk, mango puree, 50 g caster sugar and lime juice to the bowl of a stand mixer fitted with the Mixer Whisk.
Mix on speed 4 for 2 minutes. Transfer the ice cream base in an airtight container and place in the fridge to chill overnight.
Affix the frozen KitchenAid Ice Cream bowl and dasher to the stand mixer. Turn mixer to 'STIR' speed and pour the cold ice cream base into the bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 20 minutes.
Transfer the ice cream into an airtight container and place in the freezer for at least 4 hours.
When the ice cream is very firm, use a small ice cream scoop to make tiny ice cream balls, freeze again for 1 hour or until the balls have hardened completely.
Add the rice flour, water, remaining caster sugar and mango jam to a microwave safe bowl. Whisk together.
Cover with plastic wrap, microwave for 1 minute on 600W, stir together with a wooden spoon. Repeat these steps 5 times until a sticky and firm dough forms.
Turn the dough out onto a surfaced floured corn starch and roll out until the dough is approximately 3 mm thick. Cut out rounds with a cookie cutter.
Wrap the small ice cream balls in the mochi dough rounds. Enjoy immediately or store in the freezer before eating.