This colossal combination of chewy Japanese mochi and creamy ice cream provides a double dose of matcha goodness. The mochi outside is made with glutinous rice flour and matcha powder, while the homemade ice cream center is also flavored with — you guessed it — even more matcha. Green tea lovers, rejoice!
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
Mochi
7 oz glutinous rice flour (200 g), shiratamako
4 oz sugar (115 g)
1 teaspoon matcha, fine green tea powder
1 cup water (240 mL)
potato starch, or cornstarch as needed
Matcha Ice Cream
14 oz condensed milk (400 g)
2 ½ cups heavy cream (600 mL)
1 tablespoon matcha, fine green tea powder
Nutrition Info
Calories 517
Fat 30g
Carbs 62g
Fiber 0g
Sugar 42g
Protein 7g
How to Make It
1. Step
Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
2. Step
Mix well with using a wooden spatula.
3. Step
Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
4. Step
Mix the mochi mixture and place on top of the starch.
5. Step
Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
6. Step
Lay mochi over the plastic-lined bowl.
7. Step
Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
8. Step
Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
9. Step
Freeze at least 6 hours or overnight.
10. Step
Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.