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

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes
• Yield: 4 mochi 1x

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Ingredients

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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)

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Instructions

1. 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.
2. Microwave for 1 ½ minutes on full power and let rest for 1 minute. Whisk or use a fork to mix well.
3. 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.
4. Divide the dough into 4 equal portions. Dust again lightly with rice flour.
5. 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. 
6. 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. 
7. Repeat with the remaining portions and eat your quick mochi immediately.

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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

Warabi Mochi is a traditional dessert enjoyed in Japan, especially during the summer months. Usually served chilled, it has a fun jelly-like texture. Chewy and “bouncy” textures are really popular in many Asian countries, celebrated for their unique and satisfying mouthfeel. From Taiwan’s boba drinks to Korea’s tteok (rice cakes) and all the different ways mochi is used in Japan, these textures add a playful and enjoyable element to a wide variety of traditional sweets and snacks. True Warabi Mochi is made using bracken (a type of fern) starch, which can be hard to find in the states, so I use the more widely available warabi mochiko (Japanese sweet potato starch).

I keep the traditional toppings of Kuromitso, a black sugar syrup, and kinako, a Japanese roasted soybean flour. Like most Asian desserts this isn’t cloyingly sweet. Instead it has the perfect drizzle of  sweetness from the syrup with a toasty goodness from the nutty roasted soybeans. It’s about to be your new favorite summer dessert. This is such an easy and pleasing confection, so let’s get into it.

Make the Kuromitso

I start by making the syrup so it has time to cool. It can be made ahead and kept in the fridge for whenever the mood for a little something sweet strikes. Japanese black sugar, known as kurozato, is a traditional unrefined cane sugar with a rich, molasses-like flavor and dark color. Unlike regular white sugar, black sugar retains more of the natural minerals and nutrients found in sugarcane, such as potassium, iron, and calcium. It often comes in solid blocks or granulated form, with a crumbly texture that can be easily grated or dissolved. It can be found at most large Asian stores or online and is worth seeking out for its unique taste. Dark brown sugar or muscovado can be used instead, but they are sweeter so I would omit the regular sugar in the syrup recipe.

Cool the syrup to room temperature and keep it in the fridge until ready to use.

Making the Warabi Mochi

Making Warabi Mochi is identical to making a “pudding” in the pot and then pouring it out to let it set. And like any pudding, it comes together very quickly once the liquid starts to gel. Make sure you are constantly mixing/stirring with a spatula or wooden spoon as the warabi mochi cooks, so you can ensure a smooth consistency. Once the mixture starts to thicken and gel up, the color will change from snow white to translucent.

Then it’s ready to pour out onto the kinako lined baking pan.

Put it in the fridge to chill to at least room temperature, it will be easier to cut.

Now it’s time to serve! Drizzle the kuromitsu sauce on top and serve with some extra kinako on the side.

I’m excited for you try this popular Japanese sweet, and I can’t wait to hear what you think of it. And to see your pics, don’t forget to tag us @funkyasiankitchen.

Love Asian inspired treats? Check out our Almond Jello, Halo Halo, or this Mango Sago.

Warabi Mochi

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: serves 4

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Ingredients

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• ¾ cup (82 gram package) warabi mochiko (Japanese sweet potato starch)*
• ½ cup sugar
• 1 ¾ cup water

Kuromitsu (Black sugar syrup):

• 4 ounces black sugar*
• ¼ cup sugar
• ½ cup water

Topping:

• ½ cup kinako* for the pan plus a little more for topping

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Instructions

Make the syrup:

1. In a small saucepan, combine the black sugar, sugar, and water. Bring the mixture to a boil over medium high heat, stirring occasionally. 
2. Lower the heat to medium low (so it’s at a gentle simmer) and simmer it for 15-20 minutes, stirring occasionally, until it has reduced slightly and has a light syrupy consistency, like maple syrup.
3. Cool the syrup to room temperature and store in an airtight container in the fridge. The syrup will last for several weeks or even months if stored in the freezer.

Make the Warabi Mochi:

1. Sprinkle a ¼ cup of kinako on a small baking tray and set aside.
2. In a medium saucepan, combine the warabi mochi flour, water, and sugar and mix well. 
3. Put the pan over medium high heat and bring to a simmer while stirring with a spatula or wooden spoon.
4. Once you start to see the mixture gelling up in the pot, reduce the heat to medium low and keep stirring with a wooden/silicone spoon, mixing/beating the mixture constantly, for about 5-8 minutes. The color will transform from white to a translucent color and the mixture will be thick like a pudding.
5. Pour/scrape the mixture out onto the prepared pan, trying to keep it in a thick rectangular slab, about 1 ½ inches thick.
6. Sprinkle another ¼ cup of kinako across the top of the warabi mochi.
7. Refrigerate for 15-20 minutes until it is slightly cool. (I  just leave mine on the kitchen counter until it’s room temperature because I’m weird and like it a little warm.)
8. Cut the warabi mochi into small cubes and divide it into small serving dishes, making sure to get the kinako in the pan. Serve with the syrup and extra kinako on the side.
9. You can make the wasabi mochi ahead of time and keep it covered in the fridge for several hours.

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Notes

*If you cannot find Japanese black sugar, feel free to substitute muscovado or dark brown sugar. However, these sugars are less bitter than Japanese black sugar so you can omit the regular sugar in the syrup recipe.

*When I’m feeling lazy, I just mix confectioner’s sugar into the kinako and don’t bother with making syrup. Sift the confectioner’s sugar over the kinako and stir to combine. I use ¼ cup sugar (or more to taste) for every cup of kinako.

*Kinako is available in Japanese grocery stores. Koreans also use soybean flour; however, the flavor is milder and not as roasted. 

*Warabi mochi is best consumed the same day. If you refrigerate leftovers overnight, they will become hard. Cover the dish with plastic wrap and microwave on 50% power for a couple minutes to bring back the chewy bouncy texture. Add a little more kinako before serving and you’re good to go.

Keywords: sweets, dessert, mochi, japanese, treats, warabi