Mochi Ice Cream

Mochi ice cream is a delightful Japanese treat: a soft, chewy rice-cake shell wrapped around a scoop of cold, creamy ice cream. Each bite is a playful contrast of stretchy and smooth, sweet and cool. Once you master the dough, you can fill them with any flavour you love.

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Servings

8 servings

Calories

200

Ingredients

• 100 g glutinous rice flour (mochiko)
• 50 g sugar
• 150 ml water
• Cornflour, for dusting
• 8 small scoops of ice cream (about 30 g each)
• 1/2 teaspoon vanilla extract (optional)
• Food colouring (optional)

Instructions

1. Scoop the ice cream into 8 small balls, place on a tray and freeze until very firm, at least 1 hour.
2. Whisk the rice flour, sugar and water in a microwave-safe bowl until smooth.
3. Microwave for 1 minute, stir well, then microwave in 30-second bursts until the dough is thick, sticky and slightly translucent.
4. Dust a work surface generously with cornflour and turn the hot dough onto it.
5. Dust the top, then roll the dough out to about 5 mm thick and cut into 8 circles.
6. Working quickly, place a frozen ice cream ball in the centre of each circle and pinch the dough closed around it.
7. Freeze the finished mochi for at least 30 minutes before serving.

Pro tips

• Keep the ice cream balls frozen solid or they will melt while you wrap them.
• Work quickly and dust your hands with cornflour so the dough does not stick.
• Freeze the finished mochi for 30 minutes so the shell firms up.
• Use any ice cream flavour: mango, matcha and strawberry are all wonderful.

Frequently asked questions