Vanilla Ice Cream Rice Cake Recipe

Instructions

1. Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and vanilla bean paste and mix.
2. Pour hot milk, mix, put in a saucepan and heat over low heat until slightly thickened.
3. Transfer to another bowl and cool in the refrigerator.
4. Whip the fresh cream to about 70% and filter the cooled (3) through a sieve and mix.
5. Put in a container and harden in the freezer for at least 6 hours.
6. Mix glutinous rice flour with sugar and salt, add hot water and mix, cover with plastic wrap and microwave for 2 minutes.
7. Mix well, cover with cling film, rotate for 2 minutes, and knead for about 5 minutes until sticky.
8. Sprinkle starch, put the dough on top and cool it down to a lukewarm size, then cut it into a suitable size and spread it out.
9. Put the dough in a silicone mold, scoop out vanilla ice cream with a hemispherical measuring spoon, put a sponge cake sheet cut into 4cm, and wrap it with the dough.
10. Freeze firmly in the freezer.