Mochi Ice Cream Recipe
Sweet rice cake with ice cream filling.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mochi Dough
Ice Cream Filling
Toppings (optional)
Method
Prepare the Mochi Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the sweet rice flour, granulated sugar, and salt. Mix well until evenly distributed.
- 2
Add Water
Gradually add water to the dry ingredients, stirring continuously to prevent lumps. Mix until you have a smooth batter.
- 3
Steam the Mixture
Transfer the batter into a heatproof dish that fits into a steamer. Cover with a cloth or foil and steam for about 20 minutes or until the mixture becomes translucent and sticky.
- 4
Cool the Dough
Once cooked, remove the dish from the steamer and let it cool for a few minutes. Dust a clean surface with cornstarch to prevent sticking.
- 5
Shape the Mochi
Once cool enough to handle, transfer the mochi dough to the dusted surface. Divide the dough into small pieces (about 2 inches in diameter). Flatten each piece into a circle with your hands.
Assemble the Mochi Ice Cream
- 6
Fill with Ice Cream
Take a scoop of ice cream (about 1-2 tablespoons) and place it in the center of each mochi circle. Carefully fold the edges of the mochi over the ice cream and pinch to seal.
- 7
Freeze the Mochi Ice Cream
Place the filled mochi balls on a baking sheet lined with parchment paper and freeze for at least 1-2 hours until firm.
Serve the Mochi Ice Cream
- 8
Dust with Toppings
Before serving, you can dust the mochi ice cream with powdered sugar or matcha powder for additional flavor and presentation.
- 9
Enjoy!
Serve the mochi ice cream cold and enjoy the delightful combination of chewy mochi and creamy ice cream.