Mochi Recipe

Line a baking sheet with parchment. Using a small ice-cream scoop or tablespoon, portion each flavor of ice cream into 1–1½ tablespoon rounded scoops. Place scoops on the prepared sheet, spaced apart. Freeze until very firm, at least 1–2 hours or preferably overnight.

Once firm, transfer scoops to a freezer-safe container or keep on the sheet covered with plastic wrap in the freezer while you make the mochi dough. Keep ice cream fully frozen until assembly.

Grease a microwave-safe mixing bowl lightly with the teaspoon of unsalted butter to prevent sticking.

In the greased bowl, whisk together 1½ cups glutinous rice flour and ½ cup granulated sugar until combined. If you want colored/flavored doughs, split the flour mixture into portions: for example, 1 cup neutral, ¼ cup + 1 tbs for matcha, ¼ cup + 1 tsp for pink, and adjust water proportionally. For a single-batch neutral dough proceed as written.

Gradually add 1¼ cups water while whisking until smooth and lump-free.

Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute. Remove and stir vigorously with a wet spatula or spoon, scraping the sides. Re-cover and microwave for another 1 minute. Stir again. Microwave a final 30–60 seconds until the mixture becomes glossy, slightly translucent, and a bit sticky — it should pull together into a soft, slightly elastic mass. Total microwave time ~2.5–3 minutes depending on power.

If making colored/flavored doughs: after the first stir, divide the cooked dough into portions on a cornstarch-dusted tray. For matcha portion, knead in 1 tablespoon matcha powder (dust hands with cornstarch). For pink portion, knead in 1 teaspoon beet or strawberry powder. Work quickly while warm; starch will prevent sticking.

Generously dust a clean work surface with cornstarch. Turn the cooked mochi dough onto the surface and sprinkle more cornstarch on top. Flatten the dough with a rolling pin or use your hands to form a disk about 1/8–1/4 inch thick. Keep the dough covered with a damp towel or plastic wrap to prevent drying while you prepare to cut it.

Working one flavor of dough at a time, use a round cutter or a glass about 3 inches in diameter to cut circles from the rolled dough. Re-roll scraps as needed; keep everything dusted so it doesn’t stick. Each circle should be approximately 3 inches across to comfortably wrap a 1–1½ tablespoon ice cream ball.

Dust your hands with cornstarch. Remove a scoop of ice cream from the freezer and quickly place it in the center of a mochi circle. Pull the dough up around the ice cream, pinching the edges together tightly to seal. Twist the pinch point gently to finish the seam and place the finished mochi seam-side down in a paper-lined tray or on a baking sheet. Work quickly so the ice cream does not soften; keep finished mochi in the freezer.

Repeat with remaining ice cream scoops and dough circles. If dough becomes sticky, dust with more cornstarch and cool briefly in the refrigerator for a few minutes to make handling easier.

Cover the tray loosely with plastic wrap and freeze mochi for at least 2 hours to firm up completely before serving. For best texture, freeze 4 hours or overnight.

When ready to serve, remove mochi from the freezer and let sit at room temperature for 3–5 minutes so the mochi softens slightly for easier biting. Serve cold.

Store finished mochi in an airtight container or a single layer in a sealable tray in the freezer for up to 2 weeks. Avoid long-term freezer storage (over a month) to prevent ice crystals and texture loss.