Mochi Ice Cream Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the glutinous rice flour and granulated sugar. Mix well until fully combined.

Add Water

Gradually add water to the dry mixture, stirring continuously until you achieve a smooth batter without lumps.

Optional Coloring

If desired, add a few drops of food coloring to the batter and mix until evenly colored.

Steam the Dough

Pour the batter into a heatproof dish and steam over simmering water for about 20 minutes, or until the dough is translucent and slightly sticky.

Cool the Dough

Remove the dish from the steamer and let the mochi dough cool at room temperature for a few minutes.

Dust with Cornstarch

Sprinkle cornstarch over a clean surface to prevent sticking, then transfer the mochi dough onto the surface.

Knead the Dough

Using your hands, knead the dough gently until smooth and pliable. If it’s too sticky, add a bit more cornstarch.

Prepare Ice Cream Scoops

Scoop the ice cream into small balls, about 1-2 tablespoons each, and place them on a parchment-lined baking sheet. Freeze for about 30 minutes or until firm.

Wrap Ice Cream with Mochi

Dust your hands with cornstarch to prevent sticking. Take a piece of mochi dough and flatten it into a circle about 1/4 inch thick. Place a frozen ice cream ball in the center and gently fold the edges of the mochi over the ice cream, pinching to seal.

Shape the Mochi Ice Cream

Roll the mochi-covered ice cream ball between your hands to smooth out any seams. Repeat this process for the remaining ice cream balls.

Final Freeze

Once all the mochi balls are assembled, place them back on the baking sheet and freeze for at least 1 hour to firm up before serving.