Japanese
⭐ Highly Rated
12 minmedium
JapaneseDessert
Recipe Story
origins & traditionsThis traditional Japanese confection combines the pillowy softness of mochi with the cool creaminess of matcha ice cream. Made from glutinous rice flour and premium matcha powder, these delicate treats offer an authentic taste of Japan. The mochi exterior provides a satisfying chew while protecting the rich green tea ice cream within. Perfect for warm weather or as an elegant ending to any meal, these bite-sized desserts showcase the subtle bitterness of matcha balanced with sweet cream. Making mochi from scratch requires patience and technique, but the result is far superior to store-bought versions. This recipe yields twelve perfectly portioned treats that can be stored in the freezer for up to two weeks, making them ideal for entertaining or satisfying sudden sweet cravings. The vibrant green color and unique texture make these an impressive dessert that captures the essence of Japanese culinary artistry.
Instructions
step by step0/12 done
In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Whisk until smooth with no lumps remaining.
Cover the bowl with plastic wrap and microwave on high for 2 minutes. Remove and stir thoroughly.
Microwave for another 1 minute, then stir again. The mixture should be translucent and stretchy.
Dust a clean work surface generously with cornstarch. Transfer the hot mochi onto the surface.
Dust the top of the mochi with more cornstarch and let it cool for 5 minutes until safe to handle.
Roll the mochi out to about 1/4 inch thickness, adding cornstarch as needed to prevent sticking.
Using a round cutter or glass, cut out 12 circles approximately 4 inches in diameter.
Working quickly, scoop a ball of matcha ice cream (about 2 tablespoons) onto the center of each mochi circle.
Gather the edges of the mochi up and around the ice cream, pinching and twisting at the top to seal completely.
Place each wrapped mochi seam-side down on a parchment-lined tray.
Immediately transfer to the freezer and freeze for at least 2 hours until firm.
Serve frozen, allowing to sit at room temperature for 1-2 minutes before eating for best texture.
Matcha Mochi Ice Cream
4.5 (30)
Delightful Japanese dessert featuring chewy mochi wrapped around creamy matcha ice cream, creating a perfect balance of textures and authentic green tea flavor in every bite.
medium
45 min
12 servings
Ingredients
0 of 6 checked
Mochi Wrapper
- 1 1/2 cups flour, sweet rice flour (mochiko)
- 3/4 cups milk
- 1/4 cups honey
- 1 teaspoons vanilla-extract
Filling
- 12 pieces eggs, matcha ice cream scoops, pre-frozen
Assembly
- 1/2 cups flour, cornstarch for dusting
Chef Tips
expert advice•The key to perfect mochi is working quickly once it is cooked, as it becomes increasingly difficult to handle as it cools.
•Keep extra cornstarch nearby to prevent sticking.
•For the ice cream, premium matcha ice cream works best, but vanilla can be substituted with a dusting of matcha powder.
•If the mochi tears while wrapping, simply pinch it back together.
•The sealed side should always face down.
•You can prepare these up to two weeks in advance.
•For variation, try different ice cream flavors like red bean, black sesame, or strawberry.
•Traditional Japanese sweet rice flour (mochiko) produces the best texture.
•Dust your hands with cornstarch before handling the mochi to prevent sticking.
•If the mochi becomes too stiff to work with, microwave briefly for 10 seconds to soften.
