Japanese mochi ice cream
About Japanese mochi ice cream
Japanese mochi ice cream is a frozen dessert made by stuffing ice cream in a soft mochi (rice cake). The combination of soft mochi and rich ice cream is excellent.
It is famous in Japan as “Yukimi Daifuku”. A food company called Lotte started selling it in 1981. With its soft and chewy texture and white rounded form, it becomes one of the favorite desserts of Japanese people. If you like, read the link below about Yukimi Daifuku.
I often bought it before, but it’s quite expensive in Europe, so I have started to make it myself. At first, I made it into a ball shape like the original. However, it takes a lot of time and effort, such as roll and freeze the ice cream in advance and wrap it in mochi. If you do it slowly, the ice cream will start to melt, so it’s very difficult to wrap it in mochi.
Therefore I made a mochi ice cream roll with the same ingredients. It’s like a roll cake with ice cream wrapped in mochi. After rolling up, freeze and harden. Later, cut it to the desired thickness. In this way, the process is simple and no hustle.
Recipe tips
You can make mochi in the microwave. When it cools down a little and you can touch it, roll it out into a rectangle (20x18cm) with a rolling pin. Then, when it cooled down to the room temperature, put it in the refrigerator and cool it well until it gets cold. You can chill it in the freezer for about 15 minutes just before you put the ice cream on it. It is important to keep the mochi cold anyway.
If you use commercially available ice cream, it’s very easy because you only need to make mochi. You can combine plain mochi with fruit-flavored ice cream, or matcha or chocolate-flavored mochi with vanilla ice cream. Please try various things and make your own mochi ice cream roll.
Japanese Mochi Ice Cream
Equipment
- a microwave safe bowl
Ingredients
- 50 gram Glutinous rice flour
- 50 gram Fine granulated sugar
- 100~115 ml Water
- Appropriate amount Corn starch
- 1.5 ~ 2 cup Ice cream of your choice
Instructions
- Put glutinous rice flour, sugar and water in a microwave safe bowl and mix well.
- Then cover with plastic wrap and heat it in the microwave in several times. Each time heat in the microwave (600w) for 1 minute, and mix . Repeat this until it becomes translucent and elastic.
- Sprinkle cornstarch on a large plate. Pour the mochi on the plate. Sprinkle the cornstarch on top and spread it a little flat by hand.
- When the mochi cooled down a little and you can touch it, sprinkle cornstarch on a parchment sheet, and place the mochi on it. Roll it out into a rectangle (20x18cm) with a rolling pin. You can make a rectangle by pulling the corner a little with your hand.
- Then, when the mochi cooled to room temperature, put it in the refrigerator and cool it well until it gets cold. You can chill it in the freezer for about 15 minutes just before you roll the ice cream in. Spread the ice cream evenly on the well-chilled mochi. However, leave a 2 cm margin on one end. This part becomes the end of winding.
- Roll from the side with no margins. Then, press the margin to close it. Place the mochi ice cream roll on cling film with the closed side down. Shape it, wrap it in cling film. Put it in a container, and place it in the freezer for a couple of hours or until it becomes hard.
- When it becomes hard, take it out and cut it to the desired thickness. If it is too hard to cut, leave it for a few minutes before cutting.
Notes
Hope you will try to make it. If you like mochi, I put a link to a recipe for “Daifuku mochi”, so please try it as well.
Thank you for reading and Bon Appetit!
