Imagine your kids smiling faces when they bite into their favorite ice cream inside the soft mochi shell. Ok here I go! Thanks for the recipe, God bless you! Stuffing the ice cream is all about practice. Are these supposed to taste good? Too expensive in stores! Thanks so much. Mochi. At 4:50, that’s what I’m doing – using extra to make more circles. Hope my response makes sense. And I just finished making this. Not everywhere, but it’s possible it gets sticky on the new surface… Sorry my English is not good to explain the situation very well. This recipe looked a lot easier than it was. Hi Lil! Use juice to color the mochi at step 4. Haha, I know, it’s pretty sticky isn’t it. Thank you so much. I hope you have suggestions for these two problems. So, instead of a firm mochi, I end up with some mochi with liquid. Thank you for this recipe. This delightful dessert with refreshing cool ice cream inside soft mochi shell is one of my family’s favorite, and not that hard to make at home yourself. You have to defrost it for several minutes (but inside the ice cream will be still frozen as the mochi is still cold). I hope I understood your answer correctly. Shiratamako is made from glutinous rice flour (or sweet rice flour). If you make the chocolate mochi, would you mind sharing your process? Now I have 4 times the dough. Not sticky rice (glutinous rice). Cause you do! . Please help! Can’t wait to make this recipe. Hi Trish, Thank you for trying this recipe! Hi John! You can find Mochiko in some American grocery stores here in the Bay Area, but you might need to look for it online if you don’t see it. Hmmm hard to tell from what you wrote… Did you use glutenous rice flour (sweet rice flour)? 2. Hi Zi! You will need to freeze the mochi ice cream right after you make them because ice cream inside the mochi is still too soft (and could be runny). When you’re ready to serve, keep them outside for a few minutes until mochi gets soften a little bit. Do they lose texture, freshness, etc if stored in a deep freezer? We’re sorry to hear that your first try did not work for you. Use of this website is subject to mandatory arbitration and other terms and conditions, select. Cool. Depends on season/where you live, 5 mins may not be enough to get soften on outside (but inside ice cream is still hard). What would you suggest to use? I will check out the Nijiya in San Mateo next time I’m near there! I usually make it with microwave because it only takes 2 and half minutes to cook mochi. I had to add 4 times the flour to bring the recipe back. If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Hi Sharon! This way a buy we will never forget! Please read my disclosure policy for details. Can I still make mochi ice cream or should I make regular mochi with fillings instead? When it’s hot and very sticky, it’s very hard to cut out the mochi. You eat this because you love mochi, not because you love ice cream. want to use Mango sorbet for starters! However, while unfreezing (5 min) the mochi, the dough is still pretty firm to bite. I have a question, after i made them and freeze it ( because i could not finish all 12 at the time ) the flour got so hard. How do you usually scoop ice cream from a carton? I truly wish to help you, but I’m sorry but I really don’t know…. Hi Susan! As much as I enjoy eating this, I don’t think I will make this ever again. Thank you soo much for your recipe post, your quick reply of encouragement, and for Rocking! and scoop the batter (same amount) etc. Was it shiratamako or mochiko? But make sure to store in air-tight package and don’t let the skin dry out. The ice cream just keeps on melting whenever I put them inside the mochi. Hi, love the blog and the video on how to make mochi ! It should be okay at room temperature too. I hope this helps! You’re welcome. Does your bowl (that used for cooking shiratamako) has some color on it? for the 3/4 cup measurements, i noticed it says two different weights for shiratamako and water, which one should i use? The color of mochi should change from white to almost translucent. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers). I am from Austria and we do not have mochiko or shiratamako explicitly. Lol! You need to solidify the ice cream (same concept for ice cream cake). Thank you for your feedback. See recipes for Bry's Daifuku (Japanese recipe: Azuki Filled Sweet Mochi) Vegan too. Thanks! Thank you so much for your kind feedback. Mochiko is also made from glutinous rice flour. I think I should have written 3/4 cup shiratamako (100g) or mochiko (115g). I tried following the recipe but the mocha turned out green instead of white or translucent. Thank you so much. , Thanks so much! Put mochi ice cream back into the freezer for a few hours. This is a really kid friendly recipe! It’s ice cream, so the flour will be frozen too, when you freeze the mochi ice cream. I didn’t put any sugar in it – I just sweetened it with a little bit of stevia . Good luck!! Ha!) Add the flavor ingredient BEFORE you cook mochi. It was fun making them though and ate quite a bit while testing recipes! Sure you can do that. Corn starch is a good substitute, not sure with tapioca starch (are they edible without cooking?). Never thought of vanilla essence for mochi, but sure, you can do that too. Hope that helps! Please use a steamer method if you don’t have the microwave. Design by, (55 g; Do not omit sugar as it helps mochi stay softer). My favorite flavors are green tea and mango. Hope this helps! I use it to make meatballs (so all same size!) Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. And when you practice enough, you know how to handle it… but till then, it can be “difficult”. Mix until well blended. By my third trial, I know how to work with it from previous experience, so it was getting easier and what to expect. My daughter and I tried to make this yesterday and it was a disaster. Do you have an idea how i can get it in Austria/Europe? After I put the mochi ice cream back in the freeze the mochi is super hard, is this normal ? Stir in sugar and blend until dissolved, then reduce heat to medium low. How much of food coloring/flavor? Mochiko is easily accessible on Amazon (http://amzn.to/29zllew) in the US. , Hello Nami! You can put your favorite ice cream inside the mochi!