Matcha Ice Cream Mochi

Matcha Ice Cream Mochi



100g glutinous rice flour

30g cornstarch

25g granulated sugar

170g milk

10g unsalted butter

Matcha Ice Cream

150g softened cream cheese

25g granulated sugar

8g matcha powder

80g heavy cream


  1. Soften the cream cheese. Add in sugar and matcha powder and beat until well combined. Add in heavy cream and beat until well combined.
  2. Line the ice cream molds with plastic wrap, fill 6 molds with the cream, cover with plastic wrap, and let chill in the fridge until set.
  3. In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).

How to tell if it is fully cooked?

-The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.

  1. Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Scrape the dough out, wrap it with plastic wrap, and let it cool in the fridge for at least 1 hour.
  2. Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 6 equal pieces, and roll them into 6 round flat sheets. Put in matcha ice cream cubes, wrap it up, and put in a cupcake liner. Set in the fridge to cool for a few minutes to thaw the ice cream. Dust with some matcha powder (optional) and serve.
Back to blog

Baking Tools

1 of 22