Matcha Ice Cream Mochi

A silky, elastic rice dough shell surrounding a core of intense ice cream. Matcha powder provides a vegetal bitterness that balances the sweetness of the dough.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 427
• Protein: 7 g
• Carbs: 65 g
• Fat: 15 g

Ingredients

• 100 g Rice flour ( sifted )
• 50 g White sugar ( powdered )
• 180 ml Mineral water
• 50 g Corn starch ( for dusting )
• 1 tbsp matcha powder
• 200 ml Cream ( chilled )
• 100 ml Whole milk
• 100 g Glutinous rice flour ( sifted )

Instructions

1. Preparation of the ice cream core

   Mix the cream, whole milk, 30g of sugar, and a tablespoon of matcha. Whisk until the mixture is smooth. Divide into small semi-spherical molds and place in the freezer until the domes are hard to the touch.

2. Cooking the mochi dough

   In a bowl, mix the glutinous rice flour, the rice flour, the remaining sugar, and the mineral water. Cover and heat in a double boiler or over low heat, stirring constantly. The dough should become translucent, sticky, and very elastic. It should coat the spatula in a compact mass.

3. Stretching and cutting

   Generously dust the work surface with cornstarch. Roll out the hot dough to a thickness of 2 millimeters. Let cool completely. Cut out circles using an 8 cm diameter cookie cutter.

4. Assembly

   Place an ice cream dome in the center of a dough disk. Close the edges by pinching the dough onto itself to seal the mochi. The starch prevents the dough from sticking to your fingers. Immediately wrap in plastic wrap and return to the cold.

Chef's tips

• Work the dough while it's warm; it's much more malleable.
• Cornstarch is your best friend: don't be afraid to dust your hands to prevent sticking.
• Take the mochi out 5 minutes before serving so the shell regains its softness.

Storage

Store in the freezer in an airtight container. Do not refreeze once thawed.