Black Sesame Mochi Ice Cream (โมจิไอศกรีมงาดำ)

1.Rinse the split soybeans and soak in water for 3–4 hours. Blend with half of the water until fine. Add the remaining water and blend again, then strain through a nut milk bag or fine cloth.

2.Transfer the soy milk to a saucepan with the pandan leaves. Bring to a boil over medium heat, then reduce to low and simmer for about 20 minutes. Strain once more and set aside.

3.Rinse the black sesame seeds, toast until fragrant, and leave to cool.

4.Blend the soy milk, egg yolks, salt, sugar, and toasted black sesame seeds until smooth. Transfer to a saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spatula. Remove from the heat and cool over an ice bath. Pour into a container and freeze for 6–8 hours.

5.Transfer the frozen mixture to a food processor and pulse until smooth. If the ice cream is too soft, return it to the freezer for another 1–2 hours. Scoop into portions using a #24 ice cream scoop, then freeze again until firm.

6.Combine the glutinous rice flour, sugar, and water in a microwave-safe bowl. Cover with plastic wrap and microwave at 800 watts for 2 minutes. Remove and stir well, then microwave once more until the dough becomes cooked and translucent.

7.Dust the work surface generously with cornstarch. Transfer the mochi dough onto the surface and roll it into a thin sheet. Cut into 4–5-inch rounds and brush off any excess cornstarch.

8.Place one scoop of ice cream in the center of each mochi round. Gather the edges and pinch to seal completely. Wrap with plastic wrap to help shape the mochi. Repeat with the remaining portions, then return to the freezer until ready to serve.