Strawberry Mochi Ice Cream is a simple twist on the traditional Japanese treat, featuring a sweet strawberry ice cream wrapped in soft, chewy mochi dough. This tasty dessert combines the refreshing taste of strawberries with the unique texture of mochi, making it a perfect treat for hot days. Making it at home is easier than you might think, and it's a great way to impress your friends and family!

Tip #1

Quality of Strawberries: Use ripe, flavorful strawberries for the best taste. If using frozen strawberries, ensure they are thawed and excess liquid is drained to prevent soggy mochi.

Tip #2

Uniform Mochi Thickness: Ensure each piece of mochi is rolled uniformly to prevent thin spots that could tear when filled.

Tip #3

Sealing the Mochi: Take care to seal the mochi properly around the filling to prevent the ice cream from leaking out during storage or serving.

Follow Lilac Diaries

Strawberry Mochi Ice Cream

Preparation time: 1 hour

Yield: 8 mochi

Ingredients

For kneading:

40g glutinous rice flour, toasted

Mochi dough:

100g glutinous rice flour
30g cornstarch
90g strawberries (fresh or frozen)
90g milk
40g sugar
30g unsalted butter

Filling:

150g vanilla ice cream (or whipped cream)
70g fresh or frozen strawberries, cut into small pieces (or 8 tsp strawberry jam)

Preparation

Toast the Flour:
- Toast 40g of glutinous rice flour in a small pan over low heat for about 5 minutes, stirring constantly until it emits a popcorn-like aroma. Set aside to cool; this will be used later to prevent sticking.
Mix Dry Ingredients:
- Combine 100g glutinous rice flour and 30g cornstarch in a large bowl until well integrated.
Prepare Strawberry Mixture:
- Blend 90g strawberries, 90g milk, and 40g sugar until smooth. Pour this liquid into the flour mixture, stirring until it achieves a yogurt-like consistency.
Microwave the Mochi Dough:
- Transfer the mixture to a microwave-safe container and cover with plastic wrap, poking 20 air holes for ventilation.
- Microwave on high for 3 minutes. Test for doneness with a toothpick; if wet, microwave for an additional 30 seconds.
Incorporate Butter and Knead:
- Mix in 30g of butter, allowing it to melt fully. Knead the dough on a surface dusted with toasted glutinous rice flour until smooth and elastic, about 5 minutes.
Shape and Fill Mochi:
- Divide the dough into 8 equal pieces. Roll each piece into a 10cm diameter circle on a floured surface.
- Place each circle into a small round bowl, add a scoop of ice cream and a teaspoon of strawberry pieces or jam.
- Gently pull the edges of the mochi up and over the filling, pinching to seal.
Chill and Serve:
- If desired, freeze the mochi ice cream for 15 minutes to firm up before serving.
- Store in the freezer for up to 7 days. Allow mochi ice cream to sit at room temperature for 15 minutes before serving for the best texture.
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