Japanese Mochi Ice Cream, Chewy Soft, Cold, Sweet and Rich
🧂 Ingredients
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- 200 grams glutinous rice flour (mochiko/shiratamako)
- 80 grams granulated sugar
- 250 ml water
- 100 grams cornstarch (for dusting)
- 12 pieces vanilla or chocolate ice cream (small round scoops, frozen)
- to taste food coloring (optional, to taste)
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Prepare the ice cream: use a small scoop to shape the ice cream into balls about 3 cm (1.2 inches) in diameter, place them on a baking sheet lined with parchment paper, then freeze again for at least 2-3 hours until completely firm.
- 2 While waiting for the ice cream to freeze, make the mochi skin. Combine the glutinous rice flour, sugar, and salt in a heat-resistant bowl, and mix well.
- 3 Pour in the water little by little while stirring until the batter is smooth and free of lumps. If you'd like a colorful version, divide the batter and add food coloring to taste.
- 4 Steam the batter for 20-25 minutes over medium heat until cooked through, turning translucent and chewy.
- 5 Dust your work surface and hands with cornstarch as needed so the dough doesn't stick. Pour the hot mochi dough onto the surface.
- 6 Knead the hot dough briefly with the help of cornstarch until smooth and no longer sticky to the touch. Be careful as the dough will still be hot; use a spatula if needed.
- 7 Divide the dough into small balls weighing about 25-30 grams each, then flatten with your hands or a rolling pin into thin circles about 8-9 cm (3-3.5 inches) in diameter.
- 8 Remove the ice cream balls from the freezer, place one in the center of each flattened mochi skin, then wrap tightly by gathering the edges of the dough up and over, pinching the seams neatly closed.
- 9 Place the wrapped mochi on a baking sheet lined with parchment paper, and freeze again for at least 1-2 hours before serving so the texture sets perfectly.
- 10 Serve the mochi ice cream cold; you can cut each piece in half before serving so they look pretty and are easier to eat.
💡 Tips
• Make sure the ice cream balls are completely frozen solid before wrapping them in the mochi skin — this is the key to keeping the ice cream from melting too quickly during wrapping.
• Work quickly when wrapping and do it in a cool room so the ice cream doesn't melt before going back into the freezer.
• Use just enough cornstarch when kneading and shaping the mochi skin — don't overdo it, so the mochi stays soft and chewy rather than dry.
• Store the mochi ice cream in an airtight container in the freezer; it will keep for up to 1-2 weeks. Let it sit out for 2-3 minutes before eating so the skin isn't too hard.
📊 Nutrition Facts / serving
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