Mochi Ice Cream Cake Recipe
Ingredients
For the mochi layer:
1 cup glutinous rice flour (mochiko)
1 cup water
½ cup sugar
1 tbsp cornstarch (for dusting)
Food coloring (optional)
For the filling:
1 liter of your favorite ice cream (vanilla, matcha, mango, strawberry…)
Instructions
1. Prepare the ice cream layer
1. Line a round or square baking pan with plastic wrap.
2. Soften the ice cream slightly, then spread it evenly into the pan.
3. Cover and freeze until very firm (2–3 hours).
2. Make the mochi
1. In a microwave-safe bowl, mix:
1 cup glutinous rice flour
½ cup sugar
1 cup water
2. Stir until smooth.
3. Cover loosely and microwave for 1 minute → stir → microwave 1 more minute → stir.
4. Microwave again for 30–60 seconds until the mochi becomes thick, shiny, and sticky.
5. Dust a clean surface with cornstarch.
6. Scoop the hot mochi onto the dusted surface and flatten with your hands or a rolling pin (be careful—it’s hot!).
3. Assemble the cake
1. Take the frozen ice cream layer out of the pan.
2. Place it in the center of the flattened mochi.
3. Carefully stretch the mochi over the ice cream, covering it completely like a big mochi ball but cake-size.
4. Flip seam-side down and freeze for at least 1 hour.
4. Serve
Let it sit at room temperature for 5–10 minutes before cutting.
Slice with a knife dipped in warm water for clean cuts.
Optional variations
Matcha mochi: Add 1 tsp matcha powder to the rice flour.
Chocolate mochi: Add 1 tbsp cocoa powder.
Fruit layer: Add sliced strawberries or mango inside.
Oreo crunch: Mix crushed Oreos into the softened ice cream.
