Embark on a unique culinary adventure with our Matcha Ice Cream Mochi recipe, a delightful combination of rich matcha-flavored ice cream enveloped in a soft, chewy mochi exterior. This recipe offers a creative twist on traditional Japanese mochi, perfect for matcha lovers and those seeking an innovative dessert.
The magic of this dessert lies in the harmonious blend of the creamy, flavorful matcha ice cream with the subtly sweet mochi coating. Whether you’re an experienced cook or trying mochi-making for the first time, this recipe is enjoyable and rewarding, resulting in a sophisticated and delicious treat.
Imagine the pleasure of biting into a Matcha Ice Cream Mochi, the cold, creamy ice cream complemented by the soft mochi shell. This dessert is not only a treat for the taste buds but also a visual delight, perfect for special occasions or as a refreshing snack.
Matcha Ice Cream Mochi Recipe
Experience the delightful fusion of matcha and ice cream in our Matcha Ice Cream Mochi recipe, a perfect blend of creamy ice cream wrapped in a soft mochi coating.
6
servings30
minutes30
minutes300
kcal1
hour2
hoursKeep the screen of your device on
Ingredients
- Mochi
100 g glutinous rice flour
30 g cornstarch
25 g granulated sugar
170 g milk
10 g unsalted butter
- Matcha Ice Cream
150 g softened cream cheese
25 g granulated sugar
8 g matcha powder
80 g heavy cream
Directions
- Soften the cream cheese. Add in sugar and matcha powder and beat until well combined. Add in heavy cream and beat until well combined.
- Line the ice cream molds with plastic wrap, fill 6 molds with the cream, cover with plastic wrap, and let chill in the fridge until set.
- In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).
- Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Scrape the dough out, wrap it with plastic wrap, and let it cool in the fridge for at least 1 hour.
- Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 6 equal pieces, and roll them into 6 round flat sheets. Put in matcha ice cream cubes, wrap it up, and put in a cupcake liner. Set in the fridge to cool for a few minutes to thaw the ice cream. Dust with some matcha powder (optional) and serve.
Notes
- How to tell if it is fully cooked? The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
- Matcha Quality: Use high-quality matcha powder for the best flavor and color in the ice cream.
- Mochi Dough Consistency: Ensure the mochi dough is the right consistency; it should be pliable and not too sticky.
- Freezing the Ice Cream: Properly freeze the matcha ice cream before wrapping it in mochi to maintain its shape.
- Working Quickly: Work quickly when wrapping the ice cream in mochi to prevent melting.
- Serving and Storage: Serve immediately or store in the freezer, and let it sit for a few minutes at room temperature before serving for easier eating.
