6 Serves
371 Mins
Scoop the ice cream into six small balls and freeze until solid.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
4 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
143 µg / 400 µgCalcium
397 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
970 mg / 1,250 mgPotassium
802 mg / 4,700 mgSodium
41 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
99 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
1459 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Mix the glutinous rice flour, sugar, water, and flavoring in a microwave-safe bowl.
Cook the mochi mixture until translucent, then turn it onto a cornstarch-dusted surface and cut it into six wrappers.
Wrap each frozen strawberry ice-cream ball in a mochi wrapper, pinch the seam closed, and freeze.
Freeze the mochi ice cream until firm, then serve.
17
g76
g18
g.jpg&w=3840&q=75)
Mexican
Italian