Total Time
Prep 30 mins
Cook 0 mins

Use any flavoured ice cream for different results!

Ingredients Nutrition


  1. In a glass bowl, combine glutinous rice flour and water. Mix well to paste, then add sugar and mix till dissolved.
  2. Cover with plastic wrap and microwave for 2 minutes It will be half cooked. Remove and stir well while it is hot.
  3. Cover and return to microwave for 30 sec. Stir well.
  4. Place plastic wrap over a chopping board. Flour generously with corn flour (you must do this!).
  5. Wait for dough to cool down. Divide dough into 10 pieces.
  6. Flatten it with your palm. Wrap the dough round ice cream and refreeze it in an air tight container.
Most Helpful

I agree with the previous reviewer. I think I'm going to give up on this recipe. Maybe I'm just not good at wrapping it around the ice-cream. It melts too fast and I can't seal the mochi- it won't stick after the ice-cream melts. I had to eat right away but that's too much to eat. I had to throw away the rest. Super messy.

Kayarich July 04, 2008

I'm sorry but right now, I can't even give it a rating. I had no idea how long it was supposed to cool. I think my ice cream was to soft and the mochi was to hot. It made a mess and I tried to freeze it anyway, but the mochi was hard as a rock. Maybe I will try this again and wait longer until it was cool, but other wise, this just didn't work for me. Sorry.

Everything Sweet June 14, 2008

This recipe is delicious! I just had mochi earlier today at Bubbie's ice cream (which is reknown in the mochi ice cream world), and this recipe definitely rivals it. I used Splenda, which worked really well, and I added two teaspoons of vanilla to the mix after it had been microwaved for 2 minutes. It helps bring out the vanilla flavor, especially if you use vanilla ice cream! I made mine with vanilla ice cream and a fresh strawberry in the middle, and I highly recommend the combo. One note: The dough is VERY sticky. However, the taste is worth the effort! Enjoy!

hilary.disher August 06, 2006