Of course the flavor profile would be different, but the textures would remain roughly the same.Īnd while this recipe proved to be a little trickier than I anticipated, I’d love to hear the story of your attempts making whatever version you decide. Pour 200ml water into a 1-litre sized saucepan along with the matcha powder. Put the bowl in the microwave and heat it on high heat (1000w) for 1 minute.

Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Tofu mochi is made by kneading tofu into the mochi dough then the cakes get seasoned with a light dusting of sugar and kinako, roasted soybean flour. Chill the mixture for at least 1 hr or overnight. Dust a 30 x 20cm baking tray with half the cornflour. Combine shiratamako and sugar in a medium bowl and whisk all together. Now I realize that you may not be able to readily find Melona popsicles (unless you happen to live near a Korean grocer.) But I suspect that you could make this recipe using a Fudgesicle or a creamsicle instead. To make the ice-cream, put all of the ingredients in a blender and blitz until smooth. (My recipe was adapted from DungYi Kitchen’s, here.) You can watch my original video here.īut this recipe is even simpler as it utilizes only two ingredients: Melona popsicles for both the filling and mixed with sticky rice flour for the wrapper. I first made a version of mochi ice cream years ago, using Cooking With Dog’s recipe for the mochi, and regular store-bought ice cream for the filling. It is often filled with sweet fillings, such as red bean paste, chocolate, or ice cream.

Invented in Southern California in the early 1990s by wife and husband team of Frances Hashimoto and Joel Friedman, they are now a ubiquitous frozen dessert choice in supermarkets and convenience stores.Īn early precursor of the dessert called Yukimi Daifuku was made by Lotte in Japan, using rice starch for the mochi and rice milk instead of ice cream for the filling. Mochi is a Japanese sweet made from glutinous rice that is pounded until it is soft and sticky. Cover with plastic wrap and set aside while you prepare the other ingredients. With a pizza cutter, cut out 3 inch by 3 inch squares. Using a rolling pin, roll out to inch thickness.

Dust the surface of the mochi dough with more starch powder. Mochi ice cream, or ice cream mochi, is made by wrapping Japanese mochi (pounded sticky rice) around a ball of ice cream. Pour the cooked mochi on the starched surface and let the steam release for about one minute.

Mochi ice cream recipe