Mochi Ice-Cream

Japanese matcha and raspberry mochi ice cream

Soft, sweet and chewy mochi made from glutinous rice flour wrapped around a creamy ice-cream centre.



  • 130g Glutinous rice flour (1 cup)
  • 240g Water (1 cup)
  • 65g Sugar  (1/3 cup)
  • 2 tsp Matcha powder (optional- for matcha flavour)
  • 2 tsp Freeze-dried raspberry powder (optional- for raspberry flavour)
  • A few drops of food colouring, in your colour choice
  • 6 scoops of your choice of ice-cream
  • Cornstarch, for dusting


  1. Line a cupcake tray with 6 paper cases
  2. Scoop your choice of ice-cream into 6 round balls and place them in the cupcake cases
  3. Place the ice-cream in the freezer to firm up for 3 hours, or overnight
  4. Combine the glutinous rice flour, water, sugar and matcha or freeze dried fruit powder (if you are using) together in a microwave-safe bowl and whisk to combine
  5. Cover with cling wrap and use a fork to pierce several holes
  6. Microwave for 2 minutes on high
  7. Remove from the microwave and mix
  8. Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour
  9. Mix/pound your mochi for a minute or two, with a wooden spoon, until stretchy and elastic
  10. Generously dust a baking tray with cornstarch
  11. Transfer the mochi to the tray and dust with more cornstarch
  12. Gently roll the mochi out into a rectangle with a rolling pin, dusting with more cornstarch as required- as the mochi is very sticky the cornstarch prevents it from sticking to your work surface, hands and rolling pin
  13. Dust the excess cornstarch from the mochi dough with a pastry brush
  14. Use a large cookie cutter or small bowl to cut out circles from the mochi dough that are large enough to wrap around your scoop of ice-cream
  15. Remove the ice-cream from the cupcake wrapper and place in the centre of the mochi round
  16. Pull the sides of the mochi over the ice-cream and pinch to seal
  17. Place the sealed mochi ice-cream in a new cupcake cake seam side down
  18. Repeat with remaining ice-cream and mochi, re-kneading and rolling the mochi dough if needed
  19. Freeze the completed mochi for a minimum of 1 hour to set before enjoying
  20. Remove from the freezer and allow them to sit at room temperature for 10 minutes before consuming

Keywords: mochi, ice cream, ice-cream, glutinous rice flour, sticky rice, yukimi, matcha, raspberry