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
Method
Prepare Mochi Dough
- 1
Mix Ingredients
In a large bowl, combine sweet rice flour, sugar, and water. Mix until smooth and well combined.
- 2
Cook the Mixture
Transfer the mixture to a microwave-safe bowl and cover it with plastic wrap. Microwave on high for 1 minute, stir, then microwave for another minute. Stir again and microwave for a final minute until the dough is thick and sticky.
- 3
Dust and Roll
Dust a clean surface with cornstarch. Pour the mochi dough onto the surface and dust the top with more cornstarch. Roll out the dough to about 0.5 cm thick.
- 4
Cut Dough Squares
Using a round cutter or a glass, cut the dough into circles. You should be able to get about 12-15 circles.
Assemble Mochi Ice Cream
- 5
Scoop Ice Cream
Scoop strawberry and matcha ice cream into small balls, about 1.5 inches in diameter.
- 6
Wrap Ice Cream
Take a mochi circle and place a scoop of ice cream in the center. Gently stretch the mochi around the ice cream, pinching to seal it completely.
- 7
Freeze
Place the filled mochi on a tray lined with parchment paper and freeze for at least 2 hours until firm.
