Have you ever had mochi ice cream?
You may have seen them in Asian supermarkets labeled as “daifuku.”
It’s a Japanese mochi with ice cream filled inside.
WHAT IS MOCHI?
Mochi is a Japanese confection made with glutinous rice flour and has a sweet filling such as red bean paste.
WHAT IS IN MOCHI ICE CREAM?
There’s only 2 components in mochi ice cream!
- mochi dough
- ice cream
The mochi dough wraps the ice cream, similarly to how mochi covers a filling in a regular daifuku.
HOW TO PREPARE THE MATCHA ICE CREAM
You can use a store-bought ice cream, or use a homemade matcha ice cream.
First, you’ll need to scoop out the ice cream into small balls prior to making the mochi ice cream. The best way to do this is by using a small ice cream scoop.
Place the scooped balls of ice cream onto a parchment paper and get them right into the freezer as soon as you can.
Let the ice cream balls freeze for at least 6 hours, until frozen solid.
Tip: try not to do this on a hot day, as the ice cream will melt quickly.
MAKING THE MOCHI SKIN
Combine the glutinous rice flour, water, and sugar in a shallow bowl.
Give it a stir, cover, and microwave 1 minute at a time, for 2-3 minutes. Stop and stir after each minute.
Dust a silicone mat with roasted soy bean powder (kinako), cooked glutinous rice flour (koh fun) or cornstarch.
Divide the cooked mochi dough into 6 equal portions.
Take 1 portion of dough and dust liberally with soy bean powder/glutinous rice flour/cornstarch. Flatten into a round circle with a rolling pin as thin as you can without puncturing the dough. Let it cool.
Remove a matcha ice cream ball (previously prepared) from the freezer and place it in the centre of the mochi dough. Work quickly to seal the edges and pop it back into the freezer.
Repeat with the remainder.
Note: It’s important to work quickly or the ice cream will melt and you’ll have a gloopy mess on your hands.
Freeze for at least 4-6 hours.
A COOL, LITTLE FROZEN TREAT
I love these small little Matcha Mochi Ice Cream balls. The mochi skin is slightly chewy and it melds right into the creamy matcha ice cream. They are a bit tricky to make, but they’re worth it.
Keep them in the freezer and whenever you have a hankering for a little ice cream, take one out — leave at room temperature for 5-10 minutes, and enjoy.
OTHER MOCHI RECIPES
If you love the chewy texture of mochi, try out these other mochi recipes:
Let me know if you try this Matcha Mochi Ice Cream. Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Mochi Ice Cream
- 6 small balls matcha ice cream, appx 30g each portioned out and frozen
- 70 g mochiko glutinous rice flour
- 100 g water
- 1 Tbsp granulated sugar
- 2-3 Tbsp roasted soy bean powder (kinako) or cooked glutinous rice flour (koh fun) or cornstarch (for dusting)
- In a shallow bowl, combine mochiko glutinous rice flour, water, and sugar. Stir to combine. Cover.
- Microwave for 2-3 minutes in 1 minute intervals. Stop and stir the mixture after each minute.
- Mochi dough will be translucent when fully cooked.
- Divide dough into 6 equal portions.
- Use a rolling pin dusted with soy bean powder to roll out and flatten into a round circle.
- Let the dough cool a little bit.
- Remove a pre-portioned scoop of matcha ice cream and place it in the centre of the mochi dough, and quickly pinch the seams together. Remember to work quickly.
- Dust with additional powder and place it right back into the freezer. Repeat with the remainder.
- Freeze until solid, about 4-6 hours.
- To serve, bring to room temperature for about 5-10 mins.