I have finally got around to having instructions on How To Make Japanese Mochi Ice Cream At Home. It is really simple, any one can make this classic Japanese Ice Cream dessert, just follow this step by step recipe.
Everyone loves delicious mochi, right, little golfballs sized ice-cream covered by sweetened mochi. You bite into one... first chewy sweet bliss followed by the creamy cool ice-cream heaven.
A lot of store bought mochi are OK, like Mikawaya (they say they invented the Mochi Ice Cream), some are really nice ice cream, some not so nice but have you tried to make it yourself? It isn’t really hard and I am sure it is cheaper to just buy the Japanese ice cream mochi but it’s fun to do.
Mochi Ice Cream Recipe (around 8 servings)
Sweet rice powder 50g
Sugar 100g
Water 100ml
Ice cream 150-200g
Cornstarch as needed
1 spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board)
2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.
3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.
4 You can tell the dough is ready when it turns shiny and smooth.
5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.
6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.
7 Keep pulling and stretching until the dough is around 2 or 3 millimetres thin.
8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.
9 You are left with nice round mochi sheets.
10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.
11 Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry.
12 Fold and join the edges and then back in the freezer until it’s eating time!
This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)
TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .
124 comments:
great tips! re: step 10, how long does it have to be in the freezer?
Can I use a blender to blend it
cause im getting lumps
Twilight, add the water very slowly and it should be OK. I haven't tried a blender but I think it wont work as it will put bubbles in the mix.
Just add a little water , mix, a little more water, mix till smooth and keep doing that and you will have it fine for Japanese mochi ice cream.
wow thank you so much for the recipe! I love Mochi ice:)
What is "sweet rice powder" in japanese??
Sweet rice is also glutinous rice it is known as mochigome in Japanese I think.
Thanks for the comments Twilight and Eyrun. I love comments.
I hope I have answered OK.
Where can I buy sweet rice powder and green tea ice cream? Do I have to go to a special store? PLEASE AND THANK YOU [:
You can buy sweet rice flour (known as "mochiko") in Japanese markets (Marukai, Nijiya, Mitsuwa). Chinese markets (Ranch 99) also sell their own version of rice flour, but I think the consistency is a bit different from the Japanese kind. I haven't looked in the reg. grocery market, but maybe it's in the Asian section?
Green tea ice cream you can buy at Trader Joes or any Japanese/Chinese market.
BTW, thanks for posting this. This is the best recipe/directions that I've come upon yet! Love the pictures too!
Thanks Kaycee.
Remember Normal rice flour is different to Sweet Rice Flour. You can't use regular rice flour.
How long do we have to freeze the mochi in the freezer before we take it out to put in the ice-cream and roll it into a ball?
can you please show the measurements for the recipe in cups? thank you♥
Thank you for the recipe, but I reiterate what Sora said -- what are the measurements in cups/teaspoon or tablespoon?
The recipe is in weights because around the world teaspoon/tablespoon measurements are different. Imperial, Australian, US and Japan are all different cup measurements ranging from 200ml to 284ml, a big difference.
It is asy just to weigh it.
Hi, I have a question, I made this recipe but when I wanted to roll up the ice cream, the paste wouldn't stick! so I made a mess! how do you make it stick?
Hmm, when I tried to spread the mochi onto the corn starch board, it wouldn't spread because it was too sticky! What's the problem? Do I need to add more mochiko when I'm microwaving it?
I am definitely going to add japanese mochi ice cream making on my to-do list! thanks!
This is brilliant. I had them last night in a restaurant and I know I have to make them as soon as possible! Will be trying this weekend.
I love Mochi Ice Cream but I can't buy any where I live. The little round containers that you have pictured what are they called. I tried looking for them online but can't seem to find any. I looked at a few asain stores like (Hmart)and didn't see any there.
Thanks for all the comments.
The container is just from the left over packaging from some shop bought ice cream mochi.
Hi there, I have a slight problem, is there any way to cook the rice powder mixture without using a microwave? Unfortunately I don't own one in my house
Hi there, the recipe sounds great but I have a little problem. I don't have a microwave so is there a better alternate to heat up the rice powder mixture???
Thanks very much 8)
No microwave? Maybe try either of these (slower than microwave I guess). I think the first would be best.
Water bath: Fill a large skillet/frying pan with water, and heat to just below simmering. Place the mochi mix in a heatproof bowl and place the bowl in the water. Gently and constantly stir the mochi mix while keeping the water below simmering.
Double boiler: Fill the bottom half of a double boiler with water. Bring the water to a high simmer. Place the mochi mixture in the top half, and place over the simmering water.
Let me know when you have tried and tell me how it goes.
THANK YOU for this!! can't wait to try!!! :)
This isn't exactly related to the recipe, but I was curious.
Why did you say that buying japanese mochi ice cream would be cheaper? Around here, a box of six mochi costs seven US dollars. This recipe is a small fraction of that cost, unless my math skills have failed horribly.
Do you get it cheaper?
Without a Microwave? You boil everything (not rice flour) to a rapid boil and then pouring it over the flour and mix it till it has no lumps. It only takes 2 mins if you use ready boiled water…
I never thought MOCHI can become ice cream as well. Hmmm, will give this a try, perhaps this is way better than the real thing.
Hi I like the instructions on how to make the Mochi. I have used a rolling pin on the mochi to spread it out. Just make sure you have cornstarch covered on the top of the warm mochi. I have used Tapioca Powder instead of cornstrach and it works great too.
Keep up the nice blog. Thanks
A comment asked if buying premade mochi ice cream is cheaper than making them yourself. Maybe but that is not the point of making mochi ice cream yourself. You end up with mochi ice cream balls that are much higher quality than the ones just bought in the stores.
Try the mochi ice-cream recipe and see for yourself on how much better tasting this Japanese treat is.
A box of Mochiko at my grocery store costs roughly $1.29 and can net about 20 mochi. A carton of ice cream can cost up to $3-5 and can have leftover after. The cost of 6 mochi from Trade Joes is roughly $4.
Also I like to play around with flavors like melted chocolate or flavor extracts such as banana, raspberry, and mint to name a few. Making your own is much more rewarding!
And thank you very much for your article! It's the most comprehensive one I've found online and the pictures are very helpful.
Tip: If you let the dough cool off first, then it's easier to handle it..
you can quickly let it cool in the fridge or outside when it's not raining or when the tempature outside is cool.. ^.^
If we focus on cost we will end up eating only fast food. It is true that times are difficult and people can not spend too much money. But maybe it is just a question of priorities...
When you say to freeze the dough in the freezer, how long do you freeze it for? If the dough is in the freezer too long, won't it be too hard to wrap around the ice cream?
now I can make it by myself, and I can enjoy what it feels like if made with my own hands. thanks for the recipe.
Hi,
Thanks for the recipe. I have a question...How do you make mochi look in different colors?
Hii
i was wondering where can i buy the mochiko?
i live in canada, ontario to be exact, and i cant find the mochiko in any asian stores
please help me out :D
Hellooo. Thanks so much for the recipe! ^^
I'm getting lumps with the mixture. and when I finish, the mixture has a kind of yellowy colour. Is it supposed to be like that? because your images show them to be white.
You need to have no lumps before you microwave it. Just keep mixing - maybe a little more water.
Maybe you have burnt it a little and that is why it is yellow? Try different times and not so high a power.
This recipe is exactly what I was looking for! But i only have one problem. My dough comes out very very sticky. I can't handle it even when it's cool and has corn starch on the outside. It still sticks to my fingers and impossible to cut with a cup. What am I doing wrong?
try less liquid in the mochi dough
wow! I have to try this. We all love mochi ice cream and it's quite expensive here in Germany.
...is there a way to cook the mochi if i don't have a microwave?
@Anonymous
Just steam (boil the water, place something at the bottom like a metal tray rail and make sure the bowl of flour mixture do not touch the water) the flour mixture and it will do.
*not a metal tray rail but more like a metal trivet
people would NOT end up eating fast food if it were only for cost! Fast food is very expensive compared to buying groceries and cooking.
A meal of fast food costs roughly $5; I don't know anyone that spends more than $15/day on groceries. my husband and I eat very well, with lots of "expensive" ingredients (I quote "expensive" because they are considered expensive grocery items but are still cheaper than buying anything pre-prepared), and we spend about $60/week for 2 in Paris. If I'm visiting my parents in California, it's about that much money for the 5 of us because food is so much cheaper there.
People eat fast food mostly due to laziness.
can i use all purpose flour instead of sweet rice flour
No, not at all. It would not be Mochi then. Using plain flour would just make it taste like raw bread dough.
wow i love ice cream an i love mochis, this is a super duo^^
Thanky
Thanks! I just bought some cheap frozen mochi cakes from the store (had never had it before.) It is extremely bland and boring.
I'm going to get or make some ice cream, thaw these out, and wrap them up!
Hi, this is a very nice post. I tried making a japanese mochi. I followed your instructions, but I had a hard time in closing the mochi wrapper when I put the ice cream. How do you close the wrapper? And how do you make the ice cream not melt quickly?
i bought a box of strawberry mochi ice cream for $4 in san diego, ca. excited to try your recipe
hi
i have a question, is there a difference between sweet rice powder and sweet rice flour or it's the same?
thanks
is there a difference between sweet rice powder and sweet rice flour or it's the same?
I think it is the same thing.
HOW CAN I MAKE MOCHI ICECREAM BY USING MOCHI MAKER?BECAUSE BY USING MOCHI MAKER MACHINE WE GET MOCHI HOT FROM MACHINE.HOW ICECREAM CAN BE FILLED IN HOT MOCHI?
HOW CAN I MAKE MOCHI ICECREAM BY USING MOCHI MAKER?BECAUSE BY USING MOCHI MAKER MACHINE WE GET MOCHI HOT FROM MACHINE.HOW ICECREAM CAN BE FILLED IN HOT MOCHI?
Where can i find sweet rice powder in texas? i have never heard of it,but i really want to make this recipie!
Can you tell us the answer to the 1st question that has been asked 3 times (now 4) -- on step 10 how long does it have to be in the freezer? (Thanks for the best instructions on the web.)
I don't understand why people are asking how long in the freezer - the answer is until it's frozen. The mochi dough stays pliable it doesn't go rock hard. So freeze overnight or until its as firm as it will get. Just try it out and you will see.
Can we use modify starch in making mochi(casing)for making"mochi icecream"?What is benifit?
Is there big differance in Taste between Glutinous rice & modify starch?
What is hakuzuki & how its made?
(I read some where that this is rice flour which do not require steaming)
Is it true & advisable in making mochi?
BRs,
Chetan.
How much mochi can we make from one kgs of glutinous flour?
which is the best mochi making machine available in market?
No idea, sorry.
sweet rice flour = mochiko = glutinous rice flour = glutinous rice powder = sweet glutinous rice flour = mochi flour
Remember this flour remains stable when frozen - that is what you need to have. Don't use ordinary rice flour instead of sweet rice flour , completely different flour. You can also try tapioca starch because it doesn't separate when frozen as well.
Can we use 100% tapioca starch for mfg mochi instead of glutinous rice flour?
what is the general size(width & height) & weight of mochi icecream ball available in market?
You can buy glutinous rice flour that are pre-roasted in some Chinese supermarket. Since this flour is considered "cooked", all you have to do is add water slowly and mix into a pliable dough without further cooking or microwaving, and you won't get the starchy taste of uncooked flour. My sister made Chinese bing-pi cake (white moon cake) using this dough, now she just substituted the fillings with a scoop of ice cream, and voila !!
Sorry if this has already been asked, but I don't have a food scale, just US cups, tablespoons and teaspoons. If you don't have the amounts in those measurements for this recipe, do you have a conversion website you can recommend?
Thanks for the recipe!!! It worked out VERY well it's so good!!
i ruv mochi ice cream long time
What is mashu?Is it same as mochi?
Can we use mashu as outer cover(cassing)in (mochi) icecream?
CHP
I have never heard of mashu. If you don't use mochi then they are not mochi ice cream, are they?
What's another substitution for corn starch. Unfortunately, my daughter is allergic to corn. Other than that, the recipe sounds great! Can't wait to try it.
@Mochi Fan
-I use potato starch that I got from the Asian market.
For everyone who is asking about the CUPS measurements for the items, this is what i found for each
50g of glutinous flour= 1/2cup
100g of sugar= .4225cups
100ml of water= .445cups
hope this helps :]
my dilemna, tho, is that at the end when i put in the icecream and try to close it, it doesn't close. any tips?
thanks for the info about cup sizes BUT sorry, remember this is not correct. Different countries have different cup sizes - they vary greatly.
100ml of water could be 1/3 cup or 2/5 cup depending on the country you live in.
I am not sure what country you are from but .445 cup for 100ml seems a strange one.
That is why you have to use the correct weights and measurements - it isn't that hard to do folks :)
The mochi came out fine, but getting the ice cream in without it going everywhere then sealing the balls was a nightmare. Any tips on how to get the nice, smooth ball shape?
To the post before me. Have you tried scooping your ice cream and freezing them individually before you wrap the mochi around it? I live in Hawaii and it's always hot so that helped some. :)
doesnt work for me.. maybe I'm not born to be a cook :PPP
I just wanna say I just made this an hour ago with huge success. Here are my tips:
10g is roughly 1 tablespoon
I reduced the sugar to about 7 tablespoons (70g-ish)
After I froze the skin, I took it back out to fill with ice cream. After I filled it with ice cream, I pinched the skin to seal it. The warmth from my hand made it "melt" a little which made it stick better together. But I did wrap the balls up individually in clear wrap and let freeze again.
Thanks for the comment. I am glad it worked well for you.
In regards to the measurements - you say 10g is roughly 1 tablespoon.
In some countries (mine included) a tablespoon is 15grams so measurements will be way different.
Like several others, I had a lot of trouble closing the mochi. The ice cream melted very fast and the mochi wouldn't stick. What did I do wrong? I tried the recipe twice today (the mochi itself is great!) and had to throw out both batches. Had quite a mess to clean up too...PLEASE HELP. I really want it to work out and I will keep trying.
A melon baller makes nice sized scoops of ice cream for mochi filling... scoop them onto a tray and then freeze.
if, for some reason, after you did step 12 above, and the corners still don't hold close, try rolling it between the palms of your hands so it would form it into sort of like a pingpong ball. this would also yield a rounder and smoother mochi, just like the ones available in the market. also, you have to coat your palms with corn starch to prevent your dough from sticking to your palms. hope this tip helps!
if, for some reason, after you did step 12 above, and the corners still don't hold close, try rolling it between the palms of your hands so it would form it into sort of like a pingpong ball. this would also yield a rounder and smoother mochi, just like the ones available in the market. also, you have to coat your palms with corn starch to prevent your dough from sticking to your palms. hope this tip helps!
This looks good. I'd like to try it. DO you put any food coloring?
Hi there....I want to attempt to do this at home...I've been reading up as well as viewing some how-to videos on you tube...there is one that mentions the addition of "wheat ( or was it sweet) rice flour to maintain the pliability and softness of the Mochi dough after a few days...do I need to do that? Your recipe is the best by far and user- friendly...thank you for sharing... I would gladly appreciate an answer to my inquiry before I brave the kitchen and make my own Mochi....thank you
Hi there....I want to attempt to do this at home...I've been reading up as well as viewing some how-to videos on you tube...there is one that mentions the addition of "wheat ( or was it sweet) rice flour to maintain the pliability and softness of the Mochi dough after a few days...do I need to do that? Your recipe is the best by far and user- friendly...thank you for sharing... I would gladly appreciate an answer to my inquiry before I brave the kitchen and make my own Mochi....thank you
Hi Senyorina, thanks for the comment.
It is Sweet Rice Flour you need not Wheat.
cheers.
Japanese Ice Cream Recipes
Hi, Great job on this post! Can't wait to try it. Do you know if mochi can be molded in a silicone or stoneware mold to give it a decorative design, and if it will hold the design if it's not frozen first (like for daifuku)? Thanks!
I will try this recipe but was thinking to tint the dough with food color to make it more visually interesting.
It only needs to be in the freezer for about 5-10 minutes just to get the mochi dough cold. I've seen people asking if they can use food coloring on the dough, this isn't really necessary, use different colors of ice cream. The dough is very thin and translucent so you won't really gain much by coloring the dough. Mine are green because of the green tea ice cream, but if you used strawberry ice cream or some other flavor you could get different colors. I've made this recipe for 2 valentine's days in a row, it's definitely a hit, my girlfriend loves it.
Thank you for posting the recipe and instructions! Any chance of posting the recipe for Chinese bing-pi cake (white moon cake) and some fillings? In Honolulu, I once had a moon cake with fruit-and-nut filling, using dried fruit and chopped walnuts. Anything except the black sugar filling, please.
HI, Please help. I have tried your recipe but I don't think I did it correctly because I don't have a scale to weigh out a gram of the sweet rice flour and sugar. I looked up what the equivalent would be and it said about 1/4 cup = 56.7 grams...I used this measurement but it turned my batter very runny and watery after I microwaved it. Can you please help so I can do this right? I want to surprise my mom who loves these sweet Japanese desserts! Thanks!
If you microwave plastic wrap, wouldn't it melt?
No, plastic food wrap is microwave safe.
It only needs to be in the freezer for about 5-10 minutes just to get the mochi dough cold. I've seen people asking if they can use food coloring on the dough, this isn't really necessary, use different colors of ice cream. The dough is very thin and translucent so you won't really gain much by coloring the dough. Mine are green because of the green tea ice cream, but if you used strawberry ice cream or some other flavor you could get different colors.
Thanks for the recipe!
Yesterday i tried to make mochi icecream at home but failed.........!
I used glutinous rice flour,sugar powder & water as per your receipe.
After putting in microwave for two minutes i found dough like rubber.I can't roll it.
Advice what to do in this case?
I am from India.
Is it possible to improve the dough when it become like rubber?
BRs,
Ms.Heena.
you have over cooked it. throw it out and start again.
cook it on medium and try less than 2 minutes.
cheers,
Japanese Mochi Ice Cream Recipes
Had these for the 1st time this weekend. Ready for more and unsure if I can find them in our store. So if not I will try these.
I actually just tried making them, but the ice cream i use melts very quickly. I'm using the Breyer's brand of ice cream, but i don't think it's that good for mochi ice cream.
Question for step 6. Did you flour both sides of the dough? Or just the side that touch the work aera?
Most mochi I have found say to us glutious rice flour but I accidently bought gluten free rice flour. Would I be able to still use gluten free rice flour to make the mochi. Also if I can not just us gluten free rice flour, is there anything I could add to the dough to fix the mistake.
Most mochi I have found say to us glutious rice flour but I accidently bought gluten free rice flour. Would I be able to still use gluten free rice flour to make the mochi. Also if I can not just us gluten free rice flour, is there anything I could add to the dough to fix the mistake.
Most mochi I have found say to us glutious rice flour but I accidently bought gluten free rice flour. Would I be able to still use gluten free rice flour to make the mochi. Also if I can not just us gluten free rice flour, is there anything I could add to the dough to fix the mistake.
FiFi, thanks for the comment.
I don't think gluten free will work because it is the gluten that makes it sticky. I don't know what you can add sorry.
what if i use an oven toaster to cook it, is that okay?
The dough I made falls apart and doesn't keep it's shape. What do I do?
can you suggest an alternative on how to cook the rice flour if there is no microwave available? thanks a lot! :)
To those who constantly ask about if you guys have NO microwave, maybe you should read the comments that others had posted up first. It doesnt hurt to read a little more than needed.
Hi, I just found this recipe & I just bought all the ingredients, I'm very excited to try it out. My kids and I LOVE mochi. & it's just so expensive to buy it from the restaurants (the only place that sells it here in Central NJ). Everything is in grams, I used a conversion chart, and it doesn't seem like it's going to be enough for all 5 of us. How much does this recipe yield? Thanks for the post on this recipe, I've been looking for one for a long time.
Yum, I love ice cream mochi but I can't get it anywhere near where I live, so I am definitely going to try this, maybe even next weekend or at christmas!!!
I saw this, had all the ingredients on hand and made it in about 15 minutes, THANK YOU! I used pumpkin Ice cream and it came out great.I spread out the mochi and then used a rolling pin to get it thin. I did brush off the excess cornstarch with a pastry brush to make it easier to seal the mochi. Beautiful, simple instructions, Thank you. =)
what is the diff in taste & quality if i use Glutinous rice flour or steaming G.rice then pounding it,for making mochi?
BRs,
CHP
CHP, you have been asking questions for quite a while now, I would have thought you would have it all sorted now.
I would think the pounding wont get the rice fine enough and just be stodgy.
The conversion for this recipe is:
1/2 cup of glutinous rice flour
1/2 cup of sugar
1/2 cup water
I live in the us and just made this mochi with following the posted recipe. For measurements, sweet ride flour:3 tablespoons. Water: 100 ml was already marked on my glass handled measuring cup. For the sugar, iused 5 tablespoons. The only difference I used was using potato starch instead of corn starch, which was the norm in many other mochi recipes I found. Add water slowly w a whisk to mix to avoid any lumps. Generously coat working surface w the starch. After icrowaving mochi and putting on work surface, genersously coat top w starch then I rolled w a wooden rolling pin. I used a glass to cut out shapes.
Here in Alaska I have found Mochiko at Wal-Mart. Thanks for the recipe, going to make some for my daughter's Japanese class tonight.
Hi I live in the US and we don't use grams. Can you please convert into cups? Also,it says i need 50g of rice powder. Um...I'm not sure if that's a legitimate measurement because it's 1.7oz which is 0.220463 cups...Please help :(
Hi, 50grams is valid and exactly what you have said. There are online conversion charts for the US measurements (US measures are very strange compared to the rest of the world so take care with measuring - eg a cup in US is different to other cups measurements in every other country) but surely you know what grams are.
Can I use conventional oven?? If yes then what temp mochi batter should be prepared coz I don't have microwave :(
Can I use conventional oven?? If yes then what temp mochi batter should be prepared coz I don't have microwave :(
Sooo I decided to give these a shot tonight. Aside from having to convert the measurements over, I thought it would be a quick and easy recipe. The mixing was fairly easy then getting it to the shiny appearance after the microwave. What I thought was difficult was flattening the dough. It would not flattened out without tearing holes in the dough. It was really frustrating. The first time I flattened it out I had enough space w out holes to form one circle. As I was trying to patch up the holes it would not stick together anymore bc of the cornstarch. I didn't know what else to do so I kept adding water to get it sticky again in hopes of mending the holes. But no matter what I did I could not get it flat enough and big enough without holes. I just had to improvise when scooping in the ice cream. I hope it turns out okay tomorrow. I don't know what I did wrong but it was definitely frustrating.
Can I use tapioca flour instead of mochiko rice flour to make mochi cover or will this change the taste/texture of the mochi?
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