Soft and chewy mango mochi filled with mango ice cream, made with just two ingredients and the microwave!
What is mochi?
If you aren't familiar with mochi, mochi is a Japanese treat (wagashi) made from glutinous rice. Traditionally it is pound into a paste with water and enjoyed as it is, rolled in flavorings like roasted soybean powder or filled with fillings like red bean paste.
Mochi that has been stuffed with a filling is called daifuku. Daifuku is a name used to describe any Japanese confection made from mochi and a sweet filling.
This mochi is a little different from the traditional Japanese kind. Instead, these are filled with ice cream!
Mochi ice cream is loved all over the world, especially after its popularisation in the US. Now you can make your very own mochi ice cream at home!
Ingredients
This is one of the easiest recipes ever, all you need is two ingredients!
Mango ice cream
Choose a mango ice cream rather than a mango sorbet as the cream and thickeners are needed to make the mochi! Sorbet will work, but keep in mind the mochi won't be as soft.
Glutinous rice flour
Glutinous rice flour aka sweet rice flour is what makes these mochis! There are a couple of different kinds of glutinous rice flour you can find. The two most common are mochiko, a Japanese short-grain glutinous rice flour, and the Thai elephant brand, which is made from long-grain glutinous rice.
I know mochiko can be difficult to find in some countries so the Thai brand works perfectly in this recipe too! There won't be a significant difference between the two brands.
Keep in mind that different kinds of glutinous rice flour have different water-absorbing abilities. Therefore your mochi might turn out drier or stickier depending on the kind you use.
Frequently Asked Questions
How long does this last?
These are best eaten within 3 days as the mochi skin will start to harden up in the freezer the longer they are stored.
They will still be edible for up to 2 weeks after they're made!
How should I eat mochi ice cream?
You need to make sure the mochi ice cream has had time to defrost a little before you eat them. When they come out of the freezer they will be rock hard, but after 10-15 minutes at room temperature, the skin should have softened up to that delicious soft and chewy texture.
Why is mango mochi so wet?
There are a couple of reasons why the mochi dough is too wet:
- The mochi wasn't microwaved for long enough
- Too much ice cream was added
- The mochi is still too warm, the more it cools down the firmer it will become
I can't wrap the ice cream in the mochi
As the mochi is sticky and the ice cream is melting wrapping the mochi ice cream can be quite difficult. Here are a couple of tips that will help you assemble them easier!
- Make sure the ice cream has been pre-scooped and frozen before assembling the mochi
- Make sure you're wearing gloves or you have very well-oiled hands otherwise the mochi will stick to them!
- Flatten the mochi to a flat disk that is large enough to wrap the ice cream
- Try not to get ice cream on the parts of the mochi that you are trying to stick together, as this will cause the seams to not stick together
Can I make this with other kinds of ice cream?
Yes, you can! The good thing about this recipe is how versatile it is! You can change the ice cream to whatever flavor you like. Here are a couple of my favorite variations: cookies and cream, chocolate, strawberry, and... mint chocolate!
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Mango Mochi Ice Cream Recipe
Soft and chewy mango mochi filled with mango ice cream, made with just two ingredients and the microwave!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 Mochi Ice Creams 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
Filling
- 4 Scoops mango ice cream
Mango Mochi
- 150g Mango ice cream (5.3 oz)
- 100g Glutinous rice flour (¾ cup)
- Cornstarch, for dusting (approx ½ cup)
Instructions
Filling
- Line a cupcake tin with 4 paper liners and scoop a round scoop of ice cream into each liner
- Place the scooped ice cream into the freezer until you are ready to assemble
Mango Mochi
- Put the ice cream in a medium-sized microwave-safe bowl and heat at 30-second intervals until just melted
- Add the glutinous rice flour and whisk until smooth
- Cover with plastic wrap and microwave for 2 minutes and stir
- Recover with plastic wrap and microwave for another 2 minutes, or until the mochi is no longer milky
- Allow the mochi to cool to room temperature
- Prepare a bowl of cornstarch to dust your mochi with when assembling
- Wearing disposable gloves or with well-oiled hands knead the mochi until smooth
- Divide the mochi into 4 portions
- Flatten one portion between your palms and place a ball of pre-scooped mango ice cream ball in the center
- Pull the sides of the mochi over the ice cream to enclose it
- Lightly dust the mochi ball with cornstarch and dust off any excess with a pastry brush
- Repeat with the remaining mochi and ice cream
- Place them in an airtight container in the freezer for 15 minutes or so to set before enjoying!
- If you're eating them later make sure you allow the frozen mochi ice cream to defrost for 10 minutes before eating
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