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Freezing Mochi Dough for Ice Cream Mochi

dude102 | May 5, 201201:39 PM

I want to make ice cream mochi using frozen mochi dough. The dough will be made from rice flour and will be pounded / kneaded to the right consistency, then broken into blocks and placed in the freezer for future use. I will then defrost it when need be.

my question is,

1) Will this be a good idea?

2) Will it change the elasticity when I use it to make the ice cream mochi?

3) How long can I store this before it goes bad?

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