Matcha Mochi Ice Cream
Matcha Mochi Ice Cream
Ingredients
For the Matcha Mochi Dough
- 1 cup glutinous rice flour, (mochiko)
- 1/4 cup granulated sugar
- 1 tablespoon matcha powder, culinary grade
- 3/4 cup water
- 1/2 cup corn starch, for dusting
For the Filling
- 1 pint matcha ice cream, firmly frozen
Instructions
- 1
Prepare the ice cream filling: Using a small ice cream scoop (about 1 1/2 tablespoons), scoop 8-10 balls of matcha ice cream onto a parchment-lined baking sheet. Place the baking sheet in the freezer and freeze until very solid, at least 30 minutes, or preferably 1-2 hours.
⏱️ 2 min
- 2
Prepare the mochi dough: In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and matcha powder until well combined. Gradually add the water, whisking constantly until the mixture is smooth and lump-free.
⏱️ 5 min
- 3
Cook the mochi dough: Cover the bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove, stir well with a wet spatula, and re-cover. Microwave for another 1 minute. Stir again. The dough should be thick and somewhat translucent. If not, microwave for an additional 30 seconds to 1 minute until it reaches this consistency.
⏱️ 4 min
- 4
Cool and knead the mochi: Lightly dust a clean work surface or a large cutting board generously with corn starch. Carefully transfer the hot mochi dough onto the corn-starched surface. Dust the top of the mochi with more corn starch. Using a corn-starched rolling pin, roll the mochi dough into a thin, even sheet, about 1/8 inch thick. Allow it to cool slightly, about 10-15 minutes, until it's easier to handle but still pliable.
⏱️ 15 min
- 5
Cut the mochi circles: Using a 3-inch round cookie cutter (or a knife to cut squares), cut out 8-10 mochi circles. Re-roll scraps if necessary to get enough circles. Keep the mochi circles covered with plastic wrap or a damp cloth to prevent them from drying out.
⏱️ 8 min
- 6
Assemble the mochi ice cream: Working quickly, take one mochi circle and place a frozen matcha ice cream scoop in the center. Carefully gather the edges of the mochi dough around the ice cream, pinching them together at the top to seal completely. Ensure there are no gaps. If the mochi becomes too sticky, dust your hands lightly with corn starch.
⏱️ 10 min
- 7
Freeze and serve: Place the assembled mochi ice cream balls back onto the parchment-lined baking sheet. Freeze for at least 2 hours, or until firm. For best texture, let them sit at room temperature for 5-10 minutes before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Mochi Ice Cream
Ingredients
For the Matcha Mochi Dough
- 1 cup glutinous rice flour, (mochiko)
- 1/4 cup granulated sugar
- 1 tablespoon matcha powder, culinary grade
- 3/4 cup water
- 1/2 cup corn starch, for dusting
For the Filling
- 1 pint matcha ice cream, firmly frozen
Instructions
- 1
Prepare the ice cream filling: Using a small ice cream scoop (about 1 1/2 tablespoons), scoop 8-10 balls of matcha ice cream onto a parchment-lined baking sheet. Place the baking sheet in the freezer and freeze until very solid, at least 30 minutes, or preferably 1-2 hours.
⏱️ 2 min - 2
Prepare the mochi dough: In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and matcha powder until well combined. Gradually add the water, whisking constantly until the mixture is smooth and lump-free.
⏱️ 5 min - 3
Cook the mochi dough: Cover the bowl tightly with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove, stir well with a wet spatula, and re-cover. Microwave for another 1 minute. Stir again. The dough should be thick and somewhat translucent. If not, microwave for an additional 30 seconds to 1 minute until it reaches this consistency.
⏱️ 4 min - 4
Cool and knead the mochi: Lightly dust a clean work surface or a large cutting board generously with corn starch. Carefully transfer the hot mochi dough onto the corn-starched surface. Dust the top of the mochi with more corn starch. Using a corn-starched rolling pin, roll the mochi dough into a thin, even sheet, about 1/8 inch thick. Allow it to cool slightly, about 10-15 minutes, until it's easier to handle but still pliable.
⏱️ 15 min - 5
Cut the mochi circles: Using a 3-inch round cookie cutter (or a knife to cut squares), cut out 8-10 mochi circles. Re-roll scraps if necessary to get enough circles. Keep the mochi circles covered with plastic wrap or a damp cloth to prevent them from drying out.
⏱️ 8 min - 6
Assemble the mochi ice cream: Working quickly, take one mochi circle and place a frozen matcha ice cream scoop in the center. Carefully gather the edges of the mochi dough around the ice cream, pinching them together at the top to seal completely. Ensure there are no gaps. If the mochi becomes too sticky, dust your hands lightly with corn starch.
⏱️ 10 min - 7
Freeze and serve: Place the assembled mochi ice cream balls back onto the parchment-lined baking sheet. Freeze for at least 2 hours, or until firm. For best texture, let them sit at room temperature for 5-10 minutes before serving.
⏱️ 1 min