The Common App opens in 8 days and I’ve already begun the countdown to my doom. As it turns out, in 8 days I will also be 4 days away from the bane of my life, aka college finals. Who knew that finals could be worth SO MUCH of your grade? I mean, doesn’t 45% seem just oh so slightly excessive? Apparently not. As shown on my insta stories, I’ve been doing piles of practice tests because the best thing about college is that there are so many free sample tests available, especially when taking core engineering classes (Collegeboard follow their example, please. Your lack of enthusiasm for free access education is discouraging and disgusting.)
On the plus side, Indiana is basically a huge corn field, which right now has huge amounts of corn. And we Hoosiers (I still don’t know where they got that nickname) can eat a lot of it. Especially me. Breakfast has become boiled corn. Lunch has become broiled corn. And dinner has become leftover corn. As a snack, popcorn is THE BEST.
ok fine I don’t actually eat corn all the time.
Sometimes, I eat mochi instead. But still mostly corn. Ohhh maybe I should make mochi corn? Actually, that sounds disgusting. It seems my lack of brain power is really showing… 😛
Anywho, I made some mochi balls because chocolate and mochi are my ultimate comfort foods (stop judging…) when test time comes around. Surprisingly, it’s not corn! As it turns out, homemade chocolate ice cream with darker than my soul (kidding) mochi, combined with a juicy cherry in the middle is the best summer treat.
(hiding my face for this sorry excuse of a “post”, I’ll be back in the 4 days I have before high school starts again. in the mean time, MAKE THIS. ciao!)
Black Forest Mochi Ice Cream
- 1/2 cup glutenous rice flour
- 3 tbsp cocoa powder
- 1 tbsp sugar
- 1/2-3/4 cups water
- 3 tbsp whipping cream
- 2 tsp sugar
- 2 tsp cocoa powder
- cherries pitted
- cocoa powder
- chocolate shavings
Mix glutenous rice flour, cocoa powder, sugar, and water together. If you want a firmer mochi, go for the 1/2 cup of water, otherwise for a softer mochi, aim closer to the 3/4 cup side.
Put in the microwave for 2-3 min (check periodically because every microwave is different. ideally, it shouldn't be liquidy anymore).
Stir the dough 100 times. On a floured surface (floured with corn starch or more glutenous rice flour), pour the dough out and flatten. Cut out circles and place in a cupcake pan lined with plastic wrap. Put in freezer.
Meanwhile, in a small jar combine the whipping cream, sugar, and cocoa powder. Shake until the mixture forms soft peaks.
Put a teaspoon of the mixture in the mochi and top with the pitted cherries. Let solidify (about 2 hrs).
Seal the mochi so that it makes a ball by stretching the corners and squishing them together. Place back in the refrigerator until your mochi craving comes!