How to Make Mochi Ice Cream Without Pre-Made Rice Flour

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Have you ever wanted to make mochi ice cream at home but found you don’t have any store-bought glutinous rice flour in your pantry?

In this easy recipe, we’ll show you how to make mochi ice cream without using pre-made rice flour.

The key? We’re making our own glutinous rice flour using sweet rice (and it’s actually really simple!)

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What is Mochi Ice Cream?

Mochi is a sweet, chewy Japanese rice cake made from glutinous rice flour. Like many Asian dishes, it is very low in calories and fat.

Mochis are usually served as round buns made of sweet and chewy rice, usually served with a filling of your choice.

Mochi ice cream is a kind of Japanese dessert that takes this one step further by wrapping ice cream inside a soft, sweet rice cake (mochi).

It has become popular in many countries worldwide for its unique texture and flavor, but it is especially well known as a crucial part of Japanese New Year festivals. 

The ice cream flavors can vary, from traditional flavors like vanilla, strawberry, and chocolate, to more adventurous flavors like matcha green tea or black sesame.

Mochi ice cream is usually served in individual bite-sized pieces and is often enjoyed as a snack or for dessert. It can be found in many Asian markets, specialty stores, and some grocery stores.

Mochi Ice Cream Ingredients

Here are the ingredients you will need to make your own homemade Mochi Ice Cream:

Glutinous Rice (Also Known as Sweet Rice)

Traditional mochi ice cream is made with sweet rice flour, aka mochiko flour or glutinous rice flour. It’s a type of rice flour that’s very sticky, chewy, and sweet. Sushi rice is also a type of glutinous rice because of how sticky it is. The most common glutinous rice flour brand is called Mochiko – and I highly recommend using that if you have easy access to it. The quality is worth the effort.

But while you absolutely need glutinous rice flour to make good mochi, you don’t need to have the store-bought flour version on hand – you can make your own flour using sweet rice grains. You can find sweet rice in most Asian grocery stores or online, which you can grind into flour.

Ice Cream – Any Flavor

The beauty of making your own mochi ice cream is that you can customize it to your liking. You can use any of your preferred ice cream flavors, from classic vanilla to exotic green tea. Be sure to choose a flavor that pairs well with the mochi. Some popular flavor combinations include:

• Matcha ice cream with some sweet red bean paste
• Strawberry ice cream with fresh strawberries
• Chocolate ice cream with chopped nuts
• Mango sorbet with diced mango

What makes mochi ice cream amazing is that you can experiment with many unique flavor combinations until you find your favorite. You can even mix and match different ice cream and filling flavors for a truly special treat. You are only limited by what you can dream up.

Cornstarch

You will need to add some cornstarch to the recipe to prevent the mochi from sticking together and to create a smoother texture. You can use potato starch if you prefer. This is not a main ingredient, so only a little bit of cornstarch will do the trick.

Sugar

Mochi is traditionally a sweet snack or dessert, so you can use a bit of sugar to sweeten it. Sugar will also help it stay soft. You can adjust the amount of sugar to your liking, but be careful not to add too much, as it can make the mochi too sticky and difficult to work with.

Water

You will use water to bind the ingredients together and create the dough. Be sure to use room temperature (or, in some cases, medium heat) water, as hot water can make the mochi tough and dry.

Ice cream

You can use your preferred flavor of ice cream for this Japanese mochi ice cream recipe. Be sure to give the ice cream time to soften at room temperature before using it to fill the mochi. You can also use homemade ice cream if you prefer. The type of ice cream does not matter too much.

Food coloring (Optional)

You can add some color to your moch by using food coloring. Gel food coloring works best, as it won’t affect the consistency of the dough. It is important to add the food coloring to the room-temperature water before mixing it with the dry ingredients, as this will allow it to spread evenly through all the ingredients.

Step-by-Step Instructions For Making Mochi Ice Cream

Mochi ice cream has a few components, but it’s not difficult to make. Here are the steps for making your homemade mochi ice cream.

Make the Glutinous Rice Flour using Sweet Rice

If you don’t have glutinous rice flour, the first step in making mochi ice cream is to make your own glutinous rice flour using sweet rice.

Note that you cannot use regular rice flour since the consistency and texture will differ, and the stickiness of sweet rice is a crucial component in getting a proper mochi. So, once you have your sweet rice, follow these steps:

1. Add your sweet rice to a blender or food processor. If you don’t have one of those at hand, a coffee grinder will do in a pinch, but then you will have to add the rice in increments so that you don’t clog the coffee grinder. It’s also important to clean the grinder properly before you start so that you don’t end up with coffee-flavored brown rice.
2. Grind the sweet rice until it is a very fine powder. If you’re using a high-powered blender, using the pulse setting for 1 minute should do the trick.

And as easily as that, you have your own homemade glutinous rice flour! If you don’t want to use it immediately, you can store the flour in a sealed jar in a cool, dry place.

Making the Mochi Dough

Now that you have the flour, you can continue with the dough.

1. Mix 1 cup of glutinous rice flour, 1/4 cup of sugar, and 1/2 cup of water in a large microwave-safe bowl.
2. Cover the mixing bowl with a sheet of plastic wrap and microwave the mixture for 1 minute at medium heat.
3. Stir the mixture, then cover it again and microwave for another 30 seconds.
4. Knead your mochi dough until it becomes smooth and pliable. If it is too sticky, add more glutinous rice flour.

Creating the Ice Cream Filling

Now that the mochi dough is ready, it’s time to create the ice cream filling. Here’s how:

1. Choose your favorite ice cream flavor and let it soften for about ten minutes at room temperature.
2. Next, scoop the ice cream into small balls and then place them on a baking sheet, cupcake liners, or even a muffin tin, if you prefer, as long as it’s lined with parchment paper to keep it from sticking.
3. Put the baking sheet with the ice cream balls in the freezer for 30 minutes (even up to an hour) or until the ice cream balls are firm.

Assembling the Mochi Ice Cream

With the mochi dough and ice cream filling ready, it’s time to put them together to make the mochi ice cream. Here are the final steps:

1. Dust a clean work surface with corn starch or potato starch to prevent sticking. Scrape off any excess corn starch if you use too much.
2. Take a small piece of mochi dough and flatten it into a circle with your hands or a rolling pin.
3. Place a small scoop of ice cream in the center of the dough and wrap the dough around it, pinching the edges together to seal it.
4. Repeat the process with the remaining dough and ice cream balls.
5. Place the mochi ice cream balls on a baking sheet that you lined with parchment paper and freeze for at least 30 minutes before serving.

And there you have it! Delicious mochi ice cream without rice flour made from scratch. Enjoy a scoop of ice cream in a way you never have, with the added satisfaction of knowing you made it yourself!

Tips and Tricks

Now that you know the basic steps for making mochi ice cream without rice flour, here are a couple of useful tips and tricks to help you make the perfect mochi ice cream:

• Use a kitchen scale to ensure you measure your ingredients accurately. Using the wrong quantities will give you the wrong texture and consistency for the mochi dough.
• Be patient when microwaving the mochi dough. It’s important to microwave it in short intervals and to stir it well in between with a rubber spatula to prevent it from becoming too tough or chewy.
• Wet your hands and tools when working with the mochi dough. This will reduce the dough’s stickiness and prevent the dough from sticking to your hands, making it easier to shape and wrap around the ice cream.
• Freeze the ice cream balls before wrapping them in the mochi dough. This will help them keep their shape and prevent them from melting too quickly.
• Wrap the mochi ice cream balls tightly in plastic wrap to keep them fresh for longer and prevent freezer burn.
• Experiment with different flavors and fillings. You can use any type of ice cream, sorbet, or gelato to fill your mochi, and you can add different toppings and flavors to the mochi dough to make it more interesting.

With these six helpful hints, you’ll be able to make delicious and beautiful mochi ice cream at home without using store-bought rice flour. Don’t hesitate to unleash your creativity and have fun with your mochi ice cream creations!

Frequently Asked Questions

What can I use for mochi instead of rice flour?

To make the best, most authentic mochi, there’s no getting around using glutinous rice flour.

The good news is, if you don’t have rice flour on hand, you can make your own using regular sweet rice (this is not the same as white rice or brown rice). Other types of rice or flour will change the texture and consistency and won’t deliver the same results.

Some people have noted mild success with alternatives like tapioca flour, potato starch, cornflour (also known as cornstarch), and arrowroot powder. While these might work for your mochi, the results will be different texturally and won’t be considered true mochi.

Can you use regular flour instead of rice flour for mochi?

No, regular flour will not work as a substitute for rice flour in mochi recipes. Rice flour has a unique sticky and chewy texture that is necessary for making mochi. Using any other type of flour, including regular flour, will result in a different texture and consistency.

Can I use cornstarch instead of rice flour for mochi?

While cornstarch makes a great substitute for rice flour in a lot of recipes, it will unfortunately not work well when it comes to making mochi. Keep in mind that cornstarch has a slightly different texture than rice flour and will result in a different consistency when used to make mochi ice cream.

Does sweet rice flour contain gluten?

Even though sweet rice is also called “glutinous rice,” it is, in fact, gluten-free, as is the case with all varieties of rice. The word “glutinous” in this case does not refer to the protein called gluten but to the rice’s sticky consistency. That stickiness is what makes mochi special, and that is why only this particular type of rice is good enough for your homemade mochi ice cream.

Homemade Mochi Ice Cream

And that’s it! Making mochi ice cream without rice flour is actually quite easy and fun to do.

With a little bit of practice and some patience, you can create your own unique flavors and combinations of this delicious dessert.

Remember to use glutinous rice flour instead of regular rice flour to get that chewy texture that mochi is known for.

And don’t be afraid to play around with different types of fillings, such as fruit, chocolate, or even matcha powder. You might just find something you unexpectedly love!

Looking for More Easy Asian-Inspired Dessert Recipes?

• Simple Ube Ice Cream (GF, V)
• Purple Sweet Potato Klepon (Indonesian Sweet Rice Ball)
• Balinese Milk Tarts (Pie Susu)
• How to Make Kohakutou Candy (Japanese Crystal Gummies)
• Matcha Granola Clumps (GF, DF)
• Easy Pandan Cupcakes Recipe (With Coconut Vanilla Frosting)
• Señorita Bread Recipe (Filipino Spanish Bread)
• Mochi Waffles Recipe (Crispy on the Outside, Chewy on the Inside!)

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If you make this mochi ice cream recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

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