Description
Japanese mochi ice cream is a delightful fusion dessert featuring smooth, creamy ice cream wrapped in a soft, chewy mochi rice cake shell. This recipe guides you through making the mochi from scratch using Shiratamako, then wrapping small scoops of your favorite ice cream for a perfect bite-sized treat that balances sweet and chewy textures.
Ingredients
Scale
Mochi Dough
- 90 g Shiratamako (glutinous rice flour)
- 180 ml water
- 50 g caster sugar
- 80 g Katakuriko (potato starch) or corn starch
Ice Cream
- 300 g ice cream of your choice
Instructions
- Freeze Ice Cream Scoops: Scoop about 30g of ice cream each using an ice cream or cookie dough scooper into an aluminum foil–lined small muffin tin. Freeze these scoops until ready to wrap with mochi.
- Mix Mochi Ingredients: In a microwave-safe bowl, combine Shiratamako, sugar, and water. Stir thoroughly until fully mixed.
- First Microwave Cook: Loosely cover the bowl with cling wrap. Microwave on 600W for 2 minutes.
- Stir and Second Microwave Cook: Remove the bowl, stir the mixture well with a spatula, then cover again with cling wrap and microwave on 600W for 1 minute 30 seconds.
- Prepare Mochi Surface: Transfer the hot mochi dough to a work surface generously dusted with Katakuriko (potato starch) to prevent stickiness.
- Dust and Roll Mochi: Dust the mochi and your rolling pin with additional Katakuriko to avoid sticking. Press and roll the mochi dough thinly and evenly.
- Cut Mochi Sheets: Using a round cookie cutter about 9cm (3.54 inches) in diameter, cut out approximately 10 round mochi sheets from the rolled dough.
- Layer Mochi Sheets: Place a mochi sheet on cling wrap on your work surface, then cover with another piece of cling wrap and layer another mochi sheet on top. Repeat for all sheets.
- Chill Mochi Sheets: Refrigerate the layered mochi sheets for at least 30 minutes to cool completely and firm up.
- Prepare for Wrapping: Remove mochi sheets from the fridge. Place one mochi sheet on cling wrap on your work surface, then dust excess Katakuriko off gently with a pastry brush.
- Wrap Ice Cream: Place one ice cream scoop in the center of the mochi sheet. Lift and pinch the mochi around the ice cream tightly to seal completely.
- Freeze Wrapped Mochi Ice Cream: Wrap each mochi ice cream ball tightly in cling wrap, twisting the top to seal. Return to the freezer for a few hours to firm up.
- Serve: Before serving, let the mochi ice cream sit at room temperature for a few minutes to soften the mochi exterior for the best texture.
Notes
- Use Katakuriko or potato starch generously to prevent sticking while handling the mochi.
- Adjust microwave times slightly based on your appliance’s wattage to avoid overcooking or undercooking the mochi dough.
- You can use any flavor of ice cream, but firmer ice cream that holds its shape works best for wrapping.
- Store mochi ice cream balls individually wrapped in the freezer for up to 2 weeks.
- Letting mochi ice cream warm slightly before eating improves the chewy texture without melting the ice cream.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
Keywords: Mochi ice cream, Japanese dessert, Shiratamako recipe, homemade mochi, chewy dessert, frozen treat
