Ingredients:

  • 1 cup (120g) glutinous rice flour (mochiko)
  • 1/4 cup (50g) granulated sugar
  • 3/4 cup (180ml) water
  • 1-2 teaspoons culinary grade matcha powder
  • 2 cups (500ml) vanilla ice cream (or green tea ice cream for enhanced flavor)
  • Cornstarch (for dusting)

Instructions:

  1. Scoop the ice cream and form it into small balls (about 1-2 tablespoons each). Place on a baking sheet lined with parchment paper and freeze until firm.
  2. In a bowl, combine glutinous rice flour, sugar, and matcha powder. Gradually add water and mix until smooth. Transfer to a double boiler or microwave-safe bowl and steam or microwave (covered) until the mixture becomes translucent and sticky (about 5-10 minutes), stirring halfway through.
  3. Dust a clean surface with cornstarch. Once the mochi dough is cool enough to handle, transfer it to the dusted surface and roll it out to about 1/4 inch thick. Cut into squares (about 3x3 inches).
  4. Place a frozen ice cream ball in the center of each mochi square. Gently wrap and pinch the mochi around the ice cream to seal it, ensuring no ice cream is exposed.
  5. Place the filled mochi back on the baking sheet, seam side down, and freeze for at least 30 minutes before serving.