Mochi Ice Cream Balls

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By Chef Ed Dychauco

Pots and Pans

Thursday, July 10, 2014

RECENTLY, we had fried ice cream. This time, we are going to make one of our favorite frozen dessert which we have been devouring for some time.

Though quite expensive at about 50 pesos or even more for a golf-ball size treat in leading shops or supermarket, this is actually very simple and easy to make.

Just a little patience and some skills in molding the dough into a ball, quickly. Or else it will turn into a mess, a delicious mess to be exact!


Mochi ice cream is actually a Japanese confection that is now very popular worldwide.

Mochiko is a known brand name for sweet rice available in oriental stores. Glutinous rice used to be pounded for this recipe, but now, sticky or sweet rice flour is widely available which makes it the more stress-free to prepare this heavenly dessert.

If one knows how to make “espasol” or “palitaw”, two of our more popular native kakanin (rice cakes), or maybe “masi”, then, making this mocha ice cream ball is a breeze.

With masi, ground peanut with sugar is filled into the balls. Sometimes, it is ube or gabi filling.

Predecessor of this sweet item is technically filled with bean paste. I know both Japanese & Chinese cuisine has this dessert for the longest time.

I won’t be surprise if our neighboring countries like Thailand, Korea, Malaysia, Indonesia and the rest would also have their own version of this.

If I am not mistaken, I have also eaten something like this a long time ago, but it is savory. Meaning, it was filled with meat and vegetables. Another Asian culinary delight.

Favorite flavor of ice cream for this would be the green tea or matcha although other flavors like chocolate, vanilla, strawberry, mocha are also popular.

But being Asian, we have more exotic flavors as fillings, like durian, ube, maiz, pineapple, lychee, halo-halo, macapuno, caramel and many more.

Basic ingredients would include glutinous rice flour, water, sugar, cornstarch and a little salt. Some would include corn syrup to make the dough more elastic and easier to handle.

1 ½ cups glutinous rice flour

1 ¼ cups water (maybe a bit more)

¼ cup sugar (more or less)

1-2 tbsps corn syrup cornstarch, as needed although extra rice flour is okay)

1 1/2 cups mochiko, plus more for dusting

1/2 teaspoon kosher salt

1 1/3 cups water

1/4 cup granulated sugar

2 tablespoons light corn syrup

Boil water together with the sugar till dissolved.
Add corn syrup and mix well.
Add the glutinous flour and mix.
Dust board with cornstarch or rice flour.
Knead until pliable and shiny.
Roll and flatten thinly.
Cut into rounds.
Fill with ice cream and cover with the rice sheet.

Depending on the flavor, the “rice balls” can be dipped in chocolate or caramel, sprinkled with nuts or “jimmies” before serving.

There, you don’t need to go to a store to enjoy this fantastic treat. Make it at home yourself, with your friends or with your kids.

But I doubt if it is going to last in the freezer!


Published in the Sun.Star Cagayan de Oro newspaper on July 10, 2014.


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