To create the dumpling treats, Mason and his team steam a mixture of rice flour, sugar, and water to form the mochi, before cooling the dough and dusting it with corn starch. Next, they fold scoops of this month’s limited-edition Asian-inspired ice cream flavors (think coconut sticky rice and miso cherry) into handmade dumpling mochi shells, all of which are garnished with matcha powder and black sesame seeds. Each dumping order is served in a traditional white cardboard take-out box, with a pair of chopsticks, and a packet of salted coconut dipping sauce.
The specialty ice cream creation is all a part of OddFellows new Passport Program. For the next five months, any customer who samples the delicacy will receive an impressively realistic paper passport -- and for every cultural OddFellows purchase they make, they’ll be rewarded with a new stamp. “Every month during the Passport Program, we’ll try to collaborate with a new chef or restaurant,” Mason explained, “And every month is a new continent or region. It kind of takes us out of our comfort zone. We play with things we wouldn’t normally play with.”