📝 About This Recipe
Experience the enchanting contrast of textures with this classic Japanese fusion treat, featuring a chewy, pillowy rice cake shell wrapped around a frozen heart of creamy ice cream. Originating in Japan as 'Yukimi Daifuku,' this dessert has captured hearts globally for its playful mouthfeel and delicate sweetness. Perfectly portable and endlessly customizable, these handcrafted gems are the ultimate refreshing finale to any Asian-inspired feast.
🥗 Ingredients
The Frozen Core
- 1 pint High-quality Vanilla or Matcha Ice Cream (Ensure it is very firm/deeply frozen)
The Mochi Dough
- 1 cup Shiratamako or Mochiko (Sweet Glutinous Rice Flour) (Must be glutinous rice flour, not regular rice flour)
- 1/4 cup Granulated White Sugar (Adjust slightly for more or less sweetness)
- 3/4 cup Filtered Water (Room temperature)
- 1 teaspoon Matcha Powder or Food Coloring (Optional, for tinting the dough)
Dusting & Assembly
- 1/2 cup Potato Starch or Cornstarch (For dusting the work surface to prevent sticking)
👨🍳 Instructions
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1
Line a muffin tin or a small tray with plastic wrap. Use a small ice cream scoop to create 12 uniform spheres of ice cream, approximately 2 tablespoons each.
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2
Place the ice cream scoops back into the coldest part of your freezer for at least 1-2 hours. They must be rock-hard to survive the wrapping process.
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3
In a microwave-safe glass bowl, whisk together the glutinous rice flour, sugar, and matcha powder (if using) until well combined.
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4
Gradually whisk in the water until the mixture is smooth and free of lumps. The consistency should be similar to thin pancake batter.
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5
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Remove and stir with a wet silicone spatula; the mixture will be starting to thicken.
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6
Cover and microwave for another 1 minute. Stir again vigorously. The dough should now be translucent, very sticky, and slightly shiny.
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7
If the dough still looks opaque or milky, microwave for one final 30-second burst. It should have a bouncy, elastic quality.
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8
Generously dust a large piece of parchment paper or a clean cutting board with potato starch. Scrape the hot mochi dough onto the starch.
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9
Dust the top of the dough with more starch. Using a dusted rolling pin, roll the dough out into a large, thin rectangle (about 1/8 inch thick).
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10
Allow the rolled dough to cool completely in the refrigerator for 15-20 minutes. Do not attempt to wrap the ice cream while the dough is warm.
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11
Use a 3.5-inch circular cookie cutter to cut 12 circles from the cooled dough. Brush off excess starch with a pastry brush.
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12
Working quickly, take one ice cream scoop out of the freezer. Place it in the center of a mochi circle. Pinch the edges of the dough together over the ice cream to seal.
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13
Wrap each finished mochi ball tightly in plastic wrap to help it maintain its shape, and immediately return it to the freezer.
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14
Freeze for at least 2 hours before serving. This allows the mochi and ice cream to bond and reach the perfect temperature.
💡 Chef's Tips
Always use Potato Starch rather than flour for dusting; it has a much cleaner taste and better non-stick properties. Work with only one ice cream scoop at a time to prevent the rest from melting while you wrap. If the dough is too sticky to handle, keep your hands lightly dusted with starch or slightly damp. Use 'Shiratamako' flour if possible for a smoother, more refined texture than standard 'Mochiko'. Do not overcook the mochi in the microwave or it will become tough and rubbery rather than soft and chewy.
🍽️ Serving Suggestions
Serve with a cup of hot, ceremonial grade Matcha or toasted Genmaicha tea. Pair with fresh seasonal berries or a drizzle of black sugar syrup (Kuromitsu). Garnish with a light dusting of cocoa powder or kinako (roasted soybean flour) for an earthy finish. Allow the mochi to sit at room temperature for 3-5 minutes before eating to let the shell soften to its peak 'mochi-mochi' texture. Present on a dark ceramic platter to make the vibrant colors of the mochi pop.