Mochi Ice Cream
Hand-rolled glutinous rice mochi shells filled with green tea, strawberry, and vanilla ice cream, dusted in potato starch.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Scoop ice cream into 2 balls each of green tea, strawberry, and vanilla using a small scoop. Place on a lined tray and freeze solid, at least 1 hour. Combine 50g shiratamako, 27g sugar, and 60ml water in a microwave-safe bowl; whisk until smooth and lump-free.
Boil
Microwave dough uncovered on high 1 minute. Stir vigorously with a wet spatula until sticky. Microwave further 30 seconds until translucent and pulling cleanly from bowl sides.
Build 1
Divide dough into three equal portions on a potato-starch-dusted surface. Knead 1/3 tsp matcha powder into the first portion until evenly green. Knead 1 drop pink food colouring into the second. Leave the third plain.
Build 2
Roll each coloured dough to 3mm thickness. Cut into 10cm diameter circles. Dust lightly with extra potato starch to prevent sticking.
Wrap
Working quickly, place one frozen ice cream ball in the centre of each mochi circle. Gather edges firmly up and around the ball, pinch tightly to seal. Roll gently in potato starch until fully coated.
Rest and plate
Return all assembled mochi to the freezer for at least 20 minutes. Serve 3 pieces per person directly from the freezer on chilled plates.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.