Matcha Ice Cream Mochi (抹茶冰淇淋麻薯)
Matcha Ice Cream Mochi — soft, chewy mochi with a creamy matcha center. It’s so delicious and really satisfying to eat! Enjoy!
Matcha Ice Cream Mochi (抹茶冰淇淋麻薯)
Matcha Ice Cream Mochi — soft, chewy mochi with a creamy matcha center. It’s so delicious and really satisfying to eat! Enjoy!
Cooking Instructions
- 1
Make the Matcha Mascarpone Filling
1. In a bowl, combine mascarpone and sugar. Mix until smooth and creamy.
2. Sift in the matcha powder and stir until fully incorporated.
- 2
3.In a separate bowl, whip the heavy cream to soft peaks (do not overwhip).
4.Gently fold the whipped cream into the mascarpone mixture until smooth and airy.
- 3
5.Transfer the filling into small round molds (I made six).
6.Freeze the filling portions for at least 1 hour, until firm.
- 4
Make the Mochi Dough
1. In a heatproof bowl, combine glutinous rice flour, cornstarch, and sugar.
2. Add milk, stir until smooth and lump-free. 3. Strain the batter through a fine sieve for a silky texture.
- 5
4. Cover with plastic wrap and poke some holes, steam for 20 minutes, or microwave for 4 minutes, stirring halfway, until translucent. Then add the butter.
- 6
5. Let the dough cool slightly, Knead a little until elastic and smooth.
- 7
Assemble the Mochi
1. Dust your hands and work surface with cooked glutinous rice flour.
2. Divide the mochi dough into 6 equal pieces. Flatten each piece into a circle.
- 8
3. Place one frozen filling portion in the center of each mochi wrapper.
- 9
4. Gently wrap and pinch to seal, shaping into a smooth ball.
- 10
5. Dust with matcha powder before serving. Enjoy!
- 11
Storage Tip
Store in an airtight container in the fridge for up to 2 days. For a firmer, ice cream-like center, enjoy them slightly chilled from the freezer (let rest 2–3 minutes before eating)
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