Recipe: Thai Tea Mochi Ice Cream
by Abby Morrison
June 02, 2021
Mochi is a Japanese rice-based paste or cake made with glutinous rice flour (named for its glutinous properties, not for the presence of gluten, as it is naturally gluten-free), water, and sugar. It's used in both savory and sweet dishes, including soups, wagashi (treats enjoyed with green tea), and our recipe for today, mochi ice cream.
This recipe is modified from Food52. Our full recipe is available below. Note that this is a very easy recipe to make, which means it's perfect for making with kids.
The first step is to prepare your ice cream. I used vanilla, but coconut would also be a great choice. Use a small ice cream or cookie scoop and scoop your ice cream into a plastic wrap-lined egg carton. Put the ice cream back into the freezer for a few hours or until frozen solid. You may then start making your mochi, which is done in three easy steps.
Next, mix your dry ingredients. Then, whisk in the tea (if the tea is still hot, you will not need to microwave it for as long). Finally, microwave it in three intervals of one minute, one minute, and thirty seconds, stirring with a wet spatula between each interval. It should be slightly translucent when it's done.
While your mochi is cooking, lay out some parchment paper and dust it with extra rice flour. Be aggressive with the dusting as mochi is very sticky.
Transfer the mochi to your parchment paper before dusting with additional flour. Let it cool enough to handle, then dust your rolling pin and roll the mochi to your desired thickness. Food52 said 1/4 inch is ideal, though ours was a little thinner. Put it in the fridge to cool and firm up (about 15-20 minutes).
Once your mochi is cool, cut out circles 3-4" in diameter, depending on the size of your ice cream scoops. Be generous as this will have to wrap around the whole scoop. Layer each circle between squares of plastic wrap, which will be used later.
Once you have your circles, it's time to wrap them around the ice cream. Put one scoop in the center of each circle, wrapping the mochi up the sides and over the top. If you pinch the folds, the mochi will stick to itself to seal any holes. This is a good time to gently reshape any scoops, but be gentle to avoid tears. Seal the plastic wrap over the sides and top in a similar manner, twisting at the top, and then place back in the freezer. It can be served anytime after it's refrozen, though you should let it sit out for a few minutes before serving for the mochi to soften.
Recipe Info
Makes: 8 ice cream ballsTime to make: ~1 hour, plus time to freeze the ice cream
Ingredients
3/4 cup sweet glutinous rice flour3/4 cup Thai Tea, brewed at triple strength (3 tsp)
1/4 cup sugar
Ice cream (vanilla or coconut suggested)
Instructions
Scoop small ice cream balls into a plastic wrap-lined egg carton. Freeze until solid.Mix dry ingredients, then whisk in tea. If tea is still hot, microwave for less time in next step.
Microwave mochi mixture for one minute, then stir with a wet spatula. Microwave for another minute, then stir. Microwave for thirty seconds. It should be slightly translucent when done.
Dust a sheet of parchment paper with rice flour, then place mochi on top. Dust the mochi with additional flour. Cool until it can be safely handled.
Roll mochi out to desired thickness.
Cut out circles between 3-4" in diameter, depending on the size of your ice cream scoops. Be generous with sizing. Stack the mochi circles between squares of plastic wrap.
Place one scoop of ice cream in the center of each circle, wrapping the mochi up the sides and pinching to close. Bring the plastic wrap up the sides of the mochi and then twist to seal and shape. Be gentle to prevent tears.
Freeze until solid.
Let sit for five minutes before serving.