Q&A for How to Make Mochi Ice Cream

Yes, this is the preferred starch as potato starch (or katakuriko) is used when making regular mochi.

It is often left plain, but a nice twist might be to add a drop of vanilla flavoring or some milk instead of water to make it creamier.

The sugar will be hard to dissolve, and won't have the texture of mochi.

Yes, that's fine. It'll give the mochi ice cream a different taste than normal ice cream, but it'll still work well.

No. Normal rice flour won't give mochi its traditional texture.

At least 4 hours, or until both the mochi and the ice cream filling are firm.

It is a flour made from Oryza sativa var. glutinosa, also called sticky rice, sweet rice, or waxy rice. This is a common rice grown in Thailand.

This recipe uses rice flour, which is gluten free. Just make sure that your ice cream flavoring does not contain gluten.

An ice pack probably won't work. However, if you had a lot of ice in a lunch box, the ice cream would most likely stay solid for about three hours.

You could, but using powdered sugar would change the texture.

You need to use rice flour to achieve the sticky consistency. It won’t work with regular flour.

You could add a little food coloring of your choice, or you may use a little bit of icing or frosting of your choice in color.

Yes. You could make mochi the old-fashioned way by cooking it over a double-boiler.

No, it must be glutinous rice flour only You can buy it in the ethnic food section of most grocery stores under the name Mochiko.

Try your local Asian supermarket or grocery store. It can also be ordered online.

When you reach step 8, you need to sprinkle some additional cornstarch onto the mixture to keep it from sticking.

Do you have a freezer or a cooler where you can put a bunch of ice/ice packs? If not, then you can't do it.

You could refer to this article on how to make mochi . You do not have to freeze the dough.

Mochi itself is flavorless. This recipe will taste like whatever flavor of ice cream you use.

While traditional mochi is made with glutinous rice flour, you can use brown rice flour for a healthier alternative. It will have a slightly different texture and flavor but can still be delicious. It might not be as chewy or sticky as mochi made from glutinous rice flour, but it's a good option for a gluten-free or whole-grain variation. Adjust your recipe accordingly and experiment to find your preferred texture and taste.

You can make vegan mochi by substituting traditional ingredients with plant-based alternatives. Use this basic vegan mochi recipe: Combine 1 cup of glutinous rice flour and 1/4 cup of sugar in a bowl, then gradually add 1 cup of water while stirring. Cook the mixture by steaming it for 20-30 minutes or microwaving in short intervals until translucent. Cool slightly, then shape using dusted cornstarch or potato starch. You can fill it with vegan fillings like sweetened red bean paste or fruit.

Try adding milk or another liquid to help the ingredients stick together.

You can make larger pieces of mochi by using more rice, but consider the texture, cooking time, and shaping difficulties. Larger mochi may alter the texture and require longer cooking times. Experiment with gradually increasing rice quantity and shaping techniques while ensuring the rice is fully cooked and the mochi maintains its desired characteristics.

Yes, you can steam the mochi depending on the desired texture of the ice cream.

As long as your ingredients are labeled "gluten-free," then yes. Rice flour and potato starch are gluten-free, but certain brands may have traces of wheat. Check the packaging to ensure it states "gluten-free."

Tapioca flour can be used as a substitute for glutinous rice flour due to its thickening properties, but it will result in a different texture.

You can use either arrowroot or tapioca flour based on your preference for making mochi ice cream.

Yes, you can steam the mixture, but be careful not to steam it for too long as it can melt.

Yes, but the result might differ from the traditional version. Another good alternative is cornstarch, so try using it if you have it.

Cornflour won’t work the same way as potato or rice flour, so it would be better if you used one of those two instead.