Name: Matcha Mochi Ice Cream (Japanese - Dessert )
Cuisine: Japanese
Ingredients: Mochiko (Glutinous rice flour) - 1 cup (1 cup); Matcha Powder - 2 tbsp (2 tbsp); Granulated Sugar - 1/2 cup (1/2 cup); Baking powder - 2 tsp (2 tsp); Milk - 1 1/2 cup (1 1/2 cup); Vanilla Ice Cream - 1 quart (1 quart); Step No - Instruction (Instruction)

Matcha Mochi Ice Cream

Menu: Different Food Styles or browse Other Japanese Recipes

Matcha Mochi Ice Cream (Japanese - Dessert) Recipe

A delightful combination of two Japanese favorites, matcha mochi and ice cream. Matcha Mochi Ice Cream features a chewy mochi exterior filled with matcha-flavored ice cream, offering a harmonious blend of textures and matcha flavor.

Ingredients:

Mochiko (Glutinous rice flour) - 4.23 ounces (1 cup)
Matcha Powder - 2 tbsp
Granulated Sugar - 3.53 ounces (1/2 cup)
Baking powder - 2 tsp
Milk - 12 ounces (1 1/2 cup)
Vanilla Ice Cream - 32 ounces (1 quart)
Step No - (Instruction)

Instructions

Preheat the oven to 350°F. Line an 8x8 inch baking dish with parchment paper.
In a large bowl, mix together the Mochiko, matcha powder, sugar and baking powder.
Gradually add the milk and stir until smooth. Mix well and pour into the baking dish.
Bake for 25-30 minutes or until an inserted toothpick comes out clean. Allow it to cool.
Dust a clean surface with Mochiko. Transfer the cooled mochi onto it and cut into small squares.
Take a square of mochi and flatten it out with your fingers. Place about 1 tablespoon of vanilla ice cream on top.
Wrap the mochi around the ice cream, sealing it and making a ball shape. Repeat for all remaining mochi squares.
Place the Matcha Mochi Ice Cream balls into an airtight container and freeze overnight or until solid. Enjoy!

More Japanese Recipes

Yudofu

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Zaru Soba

Cold buckwheat noodles served on a bamboo mat (zaru) with a dipping sauce, along with toppings such as sliced green onions and grated daikon radish. Zaru Soba is a refreshing and light Japanese main course, perfect for hot summer days.

Hojicha Tiramisu

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Sushi

A traditional Japanese dish consisting of vinegared rice topped with various ingredients, such as raw or cooked seafood, vegetables, and sometimes omelette. Sushi is often served with soy sauce, wasabi, and pickled ginger, and is a staple of Japanese cuisine.

Oyako Katsu

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Fancy Something Else?

Italian Bresaola e Rucola

Bresaola e rucola is an Italian appetizer made with thinly sliced cured beef (bresaola) and fresh arugula leaves. The combination of the tender and salty beef with the peppery arugula creates a delightful contrast of flavors. Bresaola e rucola represents the quality and simplicity of Italian cured meats, offering a light and elegant appetizer option in the Mediterranean tradition.

Kao Kluk Gapi

Kao Kluk Gapi, also known as Thai shrimp paste fried rice, is a flavorful and aromatic appetizer made with shrimp paste-infused fried rice. The rice is stir-fried with shrimp paste, shrimp, onions, garlic, eggs, and a medley of vegetables. Kao Kluk Gapi is often garnished with fresh herbs and served with slices of cucumber and lime. It offers a unique blend of savory, umami, and spicy flavors, making it a favorite among Thai food enthusiasts.

Beef Chow Fun

Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.

Cochinita Pibil Torta

A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.

Pites

Pites, or Greek savory pies, are a popular main course option in Greece. They come in various flavors and fillings, such as Spanakopita (spinach and feta pie), Tiropita (cheese pie), and Kotopita (chicken pie). Pites are made with layers of crispy phyllo pastry filled with a flavorful mixture and baked until golden and delicious.