Moist and Chewy Mochi Ice Cream Bites Recipe
Homemade mochi ice cream is a delightful Japanese treat featuring a chewy, sweet mochi dough wrapped around creamy ice cream. This recipe guides you through making the soft glutinous rice dough, shaping it, and enclosing your favorite ice cream flavors for a perfect bite-sized dessert that’s fun to make and enjoy.
- Prep Time: 30 minutes
- Cook Time: 3 minutes (microwaving steps) plus chilling and freezing times
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Microwaving and Freezing
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Mochi Dough
- 1 cup glutinous rice flour
- ¼ cup sugar
- 2 tablespoons powdered sugar
- 1 cup water
- Food coloring (optional, to change the color of the dough)
Dusting
- Cornstarch or potato starch (for dusting and rolling)
Filling
- Ice cream (your favorite kind)
Instructions
- Freeze ice cream balls: Line a sheet pan with parchment paper. Using a small ice cream scoop, quickly scoop ice cream balls, packing them tightly with a flat edge at the bottom so they sit flat on the pan. Place on the parchment and freeze for 1 hour until firm.
- Make mochi dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Stir in water until smooth, adding food coloring if desired. Cover with plastic wrap and microwave for 1 minute. Wet a spatula to avoid sticking and fold the dough repeatedly. Microwave again for 1 minute, fold once more, then microwave for 30 seconds. If not slightly shiny, microwave an additional 30 seconds.
- Roll the dough: Lay a parchment paper sheet on the counter and dust generously with cornstarch. Scrape the hot mochi dough onto the paper using a rubber spatula (careful, it will be hot). Dust the dough top with cornstarch. Using a rolling pin, roll out the dough into a large rectangle about ¼ inch thick, dusting with cornstarch to prevent sticking. Place on a sheet pan and refrigerate for 30 minutes.
- Prepare wrapping: Cut large squares of plastic wrap, one for each mochi ball, to wrap the ice cream balls later.
- Cut mochi circles: Remove the dough from the fridge and use a 3-inch round cookie or biscuit cutter to cut circles. Brush off excess cornstarch from the top of each circle with a dry pastry brush.
- Fill and seal mochi: Working one ice cream ball at a time (keeping the others frozen), place a scoop in the center of a mochi circle. Gently fold and pinch the edges of the mochi dough around the ice cream, sealing tightly. Place the mochi on a square of plastic wrap, bring the corners up, and twist to seal securely.
- Freeze mochi: Place the wrapped mochi balls with the twisted end down in the freezer. Repeat with remaining dough and ice cream. Freeze for at least 1 hour before serving. Store wrapped mochi in freezer bags or containers for up to 3 months. Allow mochi to thaw slightly before eating for optimal texture.
Notes
- Work quickly when handling ice cream to prevent melting.
- Dust mochi dough generously with cornstarch or potato starch to prevent sticking.
- Use a heatproof spatula and handle the dough carefully as it will be hot after microwaving.
- You can customize mochi dough color using food coloring if desired.
- Store finished mochi in the freezer for best texture and taste.
- Allow mochi to thaw slightly at room temperature for 5-10 minutes before eating for the best chewiness and creaminess.
