Mochi ice cream – how to make it at home – Chopstick Chronicles

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Here are the best information about Mochi ice cream recipes voted by readers and compiled and edited by our team, let’s find out

Video Mochi ice cream recipes

Mochi ice cream is gaining popularity worldwide. For those of you who don’t know what it is, think ice cream balls wrapped in a thin mochi dough. It is fairly easy to make your own at home.

strawberry, black sesame, and green tea mochi ice cream on a parchment paper
Mochi Ice Cream

What is Mochi?

Mochi is the name for Japanese rice cakes. Cute hey! They are made by pounding steamed mochigome which is short-grain Japonica glutinous rice. Pounding the steamed rice makes it very doughy or paste-like. Finally, the dough is shaped into rounds or rectangles. Used for making Ozoni for new years feast, and also sweets such as sweet red bean soup.

Mochi in a rectangle tray with potato starch underneath
Mochi

Yukimi Daifuku is a commercial Mochi ice cream

The famous Japanese mochi ice cream that you can purchase in Japan is Lotte brand “Yukimi Daifuku”. So popular in japan and still the best selling ice cream. Sweet red bean paste is the usual filling for Daifuku. However, ice cream is what they fill Yukimi Daifuku with.

6 ice cream balls, and Shiratamako, sugar and water in a large mixing bowl
Mochi ice cream making process 1-4

How to make a thin layer of mochi?

The thin layer of mochi is called “gyuhi” in Japanese. Fortunately, we don’t need to pound steamed rice. There is an easy way to make it. Place flour called “Shiratamako” in a microwave-safe bowl with sugar and water. Wrap and microwave for a couple of minutes.

mixing flours and and microwaved
Making process 5-8

Which flour is the best to make mochi?

The options are Shiratamako, Glutinous Rice Flour and Mochiko. These flours are all slightly different although they are made out of same Sticky rice or sweet rice which is called “mochigome (mo-chi-go-may)”. The main difference between Shiratamako, Glutinous rice flour and Mochiko is the process of making them.

mochi been cooked in microwave and transferred onto a tray with potato starch
Making process 9-12

Shiratamako

My first choice is Shiratamako (白玉粉) . Shiratamako mochi has a very smooth texture and stretches well when it wraps around the ice cream. The particles are finer and smaller than the cheaper options such as glutinous rice flour or Mochiko. Shiratamako is available from Japanese or Asian grocery stores or online.

rolling out the mochi dough thinly
Making process 13-16

Glutinous rice flour & Mochiko

Glutinous Rice Flour and Mochiko (Sweet Rice Flour) are alternatives to make mochi. They are a cheaper option. Glutinous rice flour is about A$2 and readily available from major supermarkets in Australia. I have not seen it here in Brisbane but there is a similar product called “Mochiko” which literally means mochi flour. It is similar to glutinous rice flour.

cutting out round mochi with 11cm round cutter
Making process 17-20

Mochi Ice cream Flavour Choices

I used strawberry, green tea, and black sesame ice cream for the photos and they are the usual ice cream flavors I have in my freezer. If you cannot find these particular flavours in your hometown, you can use your favourite ice cream flavour such as chocolate ice cream. I sometimes have difficulties sourcing these Japanese flavours in Brisbane, Australia.

removing excess potato starch using wooden brush and placing ice cream ball onto the mochi sheet
Making process 21-24

2 Tips to make mochi ice cream successfully

The recipe is not super difficult to make if you be careful with some steps.

Tip 1: The work surface is well dusted with potato starch called “Katakuriko” to roll out Mochi rice dough with a rolling pin. It requires a generous amount of Katakuriko Potato Starch, so the mochi does not stick to your fingers which in turn makes it less difficult to handle.

Tip 2: Ice cream should be scooped out into the shape and well frozen before it is wrapped up with the thin mochi.

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