Ingredients:

  • 12 scoops Ice Cream of choice (approx. 1 pint / 475 ml)
  • 1 tsp (5g) Matcha powder (Optional)
  • 1 cup (120 g) Glutinous Rice Flour (Mochiko)
  • 1/4 cup (50 g) Granulated Sugar
  • 3/4 cup (180 ml) Cold Water
  • 1/2 cup Cornflour (Cornstarch) / Potato Starch, plus extra for dusting
  • Pinch (1 g) Salt

Instructions:

  1. Scoop: Line a baking tray with parchment paper. Using a small ice cream scoop (approx. 1.5 inches / 4 cm), scoop 12 balls of ice cream onto the tray.
  2. Freeze: Cover the tray tightly with plastic wrap and freeze the balls until they are rock hard (minimum 4 hours, preferably overnight). This is essential for successful wrapping.
  3. Combine Dry Ingredients: In the microwave-safe bowl, whisk together the glutinous rice flour, sugar, and salt until thoroughly combined.
  4. Add Liquid: Pour the cold water into the dry ingredients and whisk until the mixture is smooth and lump-free. (Optional: Stir in matcha powder here if desired.)
  5. Microwave in Stages: Cover the bowl loosely with plastic wrap. Microwave on high power for 1 minute (Stage A), stirring quickly. Microwave again for 1 minute 30 seconds (Stage B), stirring vigorously. Finally, microwave for 30 seconds to 1 minute (Stage C) until the dough is stiff, translucent, and pulls away from the sides.
  6. Cool: Allow the mochi dough to rest in the bowl for 5 minutes to cool slightly before handling.
  7. Prepare Work Surface: Sieve a generous amount of cornflour/potato starch onto a clean work surface.
  8. Dust and Transfer: Scrape the warm, sticky mochi dough onto the heavily floured surface. Dust the top of the dough liberally with more starch.
  9. Roll: Gently knead the dough a few times, just enough to bring it together. Roll the dough out slowly to a thickness of about 1/8 inch (3 mm).
  10. Cut Circles: Using your 1.5-inch (4 cm) circular cookie cutter, cut out 12 circles of dough. Reroll and cut any remaining scraps.
  11. Prepare Assembly Station: Place the mochi circles, a small bowl of water (for sealing), and the heavily frozen ice cream spheres near your freezer. Work quickly.
  12. Wrap: Take one mochi circle, place an ice cream sphere in the centre, and quickly bring the edges of the mochi dough up and around the ice cream, pinching the dough together at the top to seal completely.
  13. Smooth and Freeze: Place the sealed mochi balls seam-side down on a parchment-lined tray. Immediately return the assembled Mochi Ice Cream to the freezer.
  14. Final Set: Freeze the Mochi Ice Cream for at least 2 hours before serving. Allow 5–10 minutes on the counter before eating to allow the dough to soften slightly.