Freezing Mochi Dough for Ice Cream Mochi
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?
If you freeze, then defrost the mochi, and then re-freeze, the texture of the mochi will change, and not necessarily for the better.
It'll work, but just bear in mind that the texture will not be the same as if you made it fresh, put it in the freezer, and then served.