I’ve had mochi a lot in restaurants and have always been intrigued by the unusual flavor and texture combination, but I had no idea how it was made. I basically still don’t, but this was my first attempt, and I’m looking forward to receiving a lot of feedback.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 10 small scoops vanilla ice cream
- ½ cup sweet rice flour
- ½ cup cold water
- 1 pinch salt
- 2 tablespoons white sugar
- 1 teaspoon green tea powder (matcha)
- 1 tablespoon cornstarch, or as needed
Instructions
- Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
- Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
- Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
- Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
- Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
- Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
- Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 33 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Extremely sticky. Be generous with the cornstarch. I filled them with frozen mango. Delicious! If you haven’t tried green tea with mango yet, this is your sign. have a good day 🙂
Brilliant! I have so much time on my hands in quarantine so I surprised my best friend with this mochi, thank you, people who created this recipe, he loved it!
Turned out great! Followed the recipe to the t. I made my push matcha icecream to wrap the mochi around. My husband has been to Japan and China so this was a huge hit for him
I love mochis! Asians are naturally lovers of this kind of desserts. I think steamer is a good option other than microwave.
Still in the process of making it but loved the video. He had perfect balls.
I didn’t make any changes but this green tea mochi ice cream is awesome!!!
Love the recipe, but I think my microwave is too strong. What kind of microwave did you use? I have a 1250watt. Thank you
Does anyone have a non microwave method I csn use… We are not fans of microwaves in my home so we dont own one
Good recipe for mochi, but the ice cream bit was a complete failure for me. The mochi is too fragile (easily torn) to stretch around the balls, especially if you try to roll it out as thin as this calls for. The mochi itself came out nicely, though. Maybe a bit too much matcha powder, though.
Nice recipe, but I needed a LOT more than 1 tbsp of corn starch for my rolling pin and surface. Still, once the dough was cool enough to handle and everything was covered generously in starch, it was easy enough to cut and roll. (I used a pizza cutter, blade rolled in starch first, to cut the pieces.) However it took someone with perhaps more nimble fingers to seal the edges smoothly and shape the balls nicely. Mine came out kind of ugly, but with more practice I think they’ll look better. I might use matcha ice cream next time for more matcha loveliness. Or maybe chocolate, hmm…
Thank you for this recipe! Tried it for the mochi only (so no ice cream) and it turned out really nicely. For anyone considering using this recipe, just make sure you’re really generous with the rice flour/corn starch on the counter. Thanks again! 🙂