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Matcha Mochi Ice Cream

A recipe for a Japanese sweet treat made with matcha ice cream, wrapped in a thin mochi skin.
Course Dessert
Cuisine Japanese
Prep Time 30 minutes
Cook Time 3 minutes
Freezing Time 6 hours
Total Time 33 minutes
Servings 6
Calories 54kcal
Author Michelle


  • 6 small balls matcha ice cream, appx 30g each portioned out and frozen
  • 70 g mochiko glutinous rice flour
  • 100 g water
  • 15 g granulated sugar
  • 30 g roasted soy bean powder (kinako) or cooked glutinous rice flour (koh fun) 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 or cooked glutinous rice flour (koh fun) 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 15 mins.


Important to work very quickly as the ice cream will melt.
Matcha mochi ice cream can be kept frozen for up to 3 months in an airtight container. 


Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg