Mochi, especially those adorable and chewy ice cream-filled treats, have taken the world by storm in the last few years. I see them everywhere now—lined up in grocery store freezer sections and popping up on restaurant menus, including our own. That soft, stretchy dough wrapped around a creamy filling is such a satisfying bite. But if you’ve ever looked up how to make mochi from scratch, you know that traditional Japanese recipes can be a bit intimidating.
Classic mochi-making involves soaking and steaming glutinous rice, then pounding it into a smooth, elastic dough before shaping it. Even modern homemade versions usually require steaming or cooking the dough on the stovetop, plus lots of dusting with cornstarch to keep things from sticking. It’s a process that takes time, patience, and makes quite a bit of mess. I wanted to try making a homemade version that skips the complicated steps and special equipment. No steaming, no cornstarch everywhere—just a quick, foolproof way to get that signature mochi texture with minimal effort. Enter this super easy microwave Quick Mochi, made with a surprising shortcut: ice cream! Yes, really. Incorporating ice cream into the mochi dough takes care of both the sweetness and the dairy, making this recipe as simple as mix, heat, and fill. If you’ve ever wanted to make mochi at home but felt intimidated, this is the perfect place to start so let’s get into it!
Like many Japanese families, ours celebrates the new year by making mochi. This tradition is a labor of love for all of the reasons listed above, but it also yields a lot of mochi. With it being just four of us this year, I really couldn’t muster the energy to make a batch of homemade mochi. And our daughters were sad. But it got me thinking. I love mochi but I eat less of it than, say rice sticks or other rice products because of how tedious the whole process can be. Sometimes you just want something quick and simple that’s just enough for a snack.
And here is where this Quick Mochi finds itself. Is it as satisfying as hearing the mochi rice steam and then pound? Will it be a family tradition you love and hate simultaneously? No and No. But a little treat in the middle of the day? Something you can quickly whip up for dessert? A fun recipe to try out with friends? Yes, yes, and yes. You’ll be surprised by how versatile and doable this Quick Mochi is.
Despite its name, glutinous rice flour doesn’t contain gluten—it gets its name from the sticky, elastic texture it creates when cooked. Made from finely milled glutinous rice (also called sticky rice or sweet rice), this flour is essential for making mochi, rice cakes, and other chewy Asian desserts. There are a few brands of glutinous rice flour available, but one of the most popular is Mochiko, a Japanese brand made by Koda Farms. Mochiko is known for its fine texture and consistent results, making it a go-to for homemade mochi. It’s readily available online and in Asian markets. No matter which brand you use, be sure to get glutinous rice flour—not regular rice flour, which won’t create the stretchy, chewy texture mochi is known for.
One of the things that’s great about this recipe is that you can experiment with the ice cream flavors and the filling. Pistachio ice cream with a Nutella filling? Sure! Strawberry ice cream with a guava jam filling? Heck yeah! The possibilities are endless once you master the technique. I start making my Quick Mochi by mixing softened ice cream with the rice flour and heating it in the microwave.
Grab a microwave safe bowl and add ice cream that’s been softened enough to mix and the glutenous rice flour:
Use a whisk or fork to mix them together well and cover the bowl with plastic wrap:
Microwave the mochi dough for 1 1/2 minutes and then mix it again and microwave for another minute. 
Let the dough rest a few minutes until its cool enough to handle. Then I use a rubber spatula to turn it out onto a clean worksurface.
Knead the dough for a couple minutes until you have a smooth ball. You can dust your hands with a little rice flour if its super sticky.
Then divide the dough into 4 equal portions:
Now I shape and fill my quick mochi. Dust a bit of rice flour on your hands to keep everything stick free. I used vanilla Greek yogurt and strawberry rhubarb jam for mine, but you do you! First gently shape the dough portion into a circle:
Then I add a heaping tablespoon of the yogurt and a dollop of jam:
It’s really easy to seal the mochi, just hold it in one hand and pleat to the dough around the filling.
When it’s done it will look a bit like a big soup dumpling:
These treats will be devoured as quickly as they were made; they are fleeting pleasures and are meant to be enjoyed straight away while they are at peak billowy and chewy goodness.
I can’t wait to hear what variations of Quick Mochi you make, and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!
Gotta a sweet tooth? Check out some of our other desserts, like Matcha Cake or these Coconut Flans.
Quick Mochi
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 mochi 1x
Ingredients
Mochi:
- 185 grams (6.5 ounces) vanilla ice cream, soft and somewhat melted
- 85 grams (3 ounces) glutinous rice flour (aka sweet rice or mochi flour)
Filling:
- 1 small container full fat vanilla yogurt (you’ll only use about 6 Tablespoons)
- 2 Tablespoons jam (whatever kind you like)
Instructions
- Combine the ice cream and the glutinous rice flour in a microwave proof bowl and mix well with a whisk, fork, or spatula. Cover with plastic wrap.
- Microwave for 1 ½ minutes on full power and let rest for 1 minute. Whisk or use a fork to mix well.
- Microwave for an additional minute. Let the mochi rest for another minute or until cool enough to handle and then knead the dough for a minute or two with a spatula or with your clean hands. You can dust your hands with a little rice mochi flour if it starts to get too sticky.
- Divide the dough into 4 equal portions. Dust again lightly with rice flour.
- Stretch one portion gently into a circle about the circumference of a tangerine and fill the center with a heaping tablespoon of greek yogurt and some jam.
- Cradle the mochi in one hand and then pinch and pleat the edges closed, going around in a circle to close the top. Your filled mochi will look like a big Chinese soup dumpling. Place the mochi seam side down on a serving plate and pat it into a plump round disk shape.
- Repeat with the remaining portions and eat your quick mochi immediately.
Notes
*You can feel free to experiment with different flavor ice creams, yogurts, and jams to make your own favorite combinations.
*This quick mochi is meant to be consumed immediately and does not store well as the wet filling will start to seep out after some time.
Keywords: mochi, sweets, ice cream, quick, dessert, asian desserts
