Matcha Mochi Aisu

Nutrition · per serving

Steps

1. 1

   Line a small tray or plate with baking paper. Scoop the vanilla ice cream into 2 firm domes of about 80 g each, then quickly shape them into compact rounds. Freeze until very firm, at least 20 minutes; hard-frozen centers are essential so they do not melt while wrapping.

   160 g vanilla ice cream
2. 2

   While the ice cream freezes, put the glutinous rice flour, caster sugar, matcha powder, and water into a microwave-safe bowl. Whisk until completely smooth and no dry pockets remain; sift the matcha first if lumpy for an even green color.

   60 g glutinous rice flour35 g caster sugar5 g matcha powder90 g water
3. 3

   Cover the bowl loosely and microwave on high for 1 minute. Stir thoroughly with a wet spatula, scraping the edges into the center. Microwave for 30 seconds more, stir again, then microwave for a final 20-30 seconds until the dough is thick, glossy, and slightly translucent. If it still looks floury, microwave in 10-second bursts. The finished dough should be very sticky and stretchy.

   60 g glutinous rice flour35 g caster sugar5 g matcha powder90 g water
4. 4

   Generously dust a clean work surface and your hands with cornstarch. Turn the hot mochi dough out onto the starch, dust the top, and let it cool just enough to handle, about 3 minutes. Pat and roll it into a rectangle, then divide into 2 equal pieces. Flatten each into a round about 10-11 cm wide, keeping both sides lightly coated so they do not stick.

   25 g cornstarch60 g glutinous rice flour35 g caster sugar5 g matcha powder90 g water
5. 5

   Work with one frozen ice cream center at a time, leaving the other in the freezer. Brush off excess cornstarch from one mochi round, place the ice cream in the center, and stretch the mochi up and around it, pinching the bottom closed quickly but gently. If the dough softens too much, return it to the freezer for 2-3 minutes before finishing.

   160 g vanilla ice cream25 g cornstarch
6. 6

   Repeat with the second portion. Place the wrapped mochi seam-side down on the lined tray and freeze for 10 minutes to firm up the shape. Serve after 2-3 minutes at room temperature so the mochi stays tender and the center is creamy, not rock hard.

   160 g vanilla ice cream

Origin & History

Mochi ice cream is a modern wagashi-inspired confection that became especially popular in Japan in the late 20th century, combining traditional chewy mochi with Western-style ice cream. Matcha is a classic Japanese flavoring, prized for its bittersweet aroma and vivid green color, and it pairs naturally with the soft, elastic rice dough.