Here’s one green tea mochi ice cream recipe that is better and healthier! The mochi recipe uses applesauce instead of sugar, and the added matcha powder adds a dose of healthy antixoidants that’s good for you.
Ingredients Used to Make Applesauce Green Tea Mochi Ice Cream
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Applesauce – unsweetened applesauce is one of my all time favorite pantry staple. Applesauce can be used to replace some of the oils in the recipe to cut calories and fat, but even for mochi recipes like this one, the large amount of pectin naturally in apples help seal in more moisture and keeps the mochi nice and soft.
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Matcha Powder – preferably ceremonial grade matcha powder for the best color, but any kind works. Sold in Asian grocery stores, or online, below:
Cornstarch – for dusting the mochi
Ice cream filling – dairy or dairy free, any flavor you like. I used a vegan/ dairy free kind made from coconut milk, below:
More Applesauce Recipes (HERE)
How to Make
How to Make Applesauce Green Tea Mochi Ice Cream
STEP 1
Prepare ice cream filling: place a scoop of ice cream into a piece of plastic clear wrap
STEP 2
wrap the ice cream scoop with the plastic wrap, and freeze the pre-scooped ice cream until ready to use
STEP 3
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the applesauce. Add matcha powder
STEP 4
The batter will be slightly lumpy at first
STEP 5
Microwave the combined dough in the microwave for 2 minutes. Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
STEP 7
Drop the hot mochi dough onto a surface floured with corn starch. Flatten, and use kitchen shears/ scissors to cut the mochi into 5 to 6 pieces. ***Handle with care, or use vinyl gloves, as the mochi dough will be HOT***
STEP 8
Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling.
OPTIONAL: For best results, use a rolling pin to thin out the mochi dough before wrapping the ice cream. This ensures a thinner, more even mochi skin.
STEP 9
Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel so that the color of the mochi comes through.
More mochi filling ideas
How to Store Mochi Ice Cream
- Keep the green tea mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
- The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks.
Final Tips
- When making the mochi skin, use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
- Let the mochi ice cream defrost for about 5-10 minutes in room temperature before eating.
More Mochi Ice Cream Recipes You’ll Love
Applesauce Green Tea Mochi Ice Cream
Ingredients
Mochi Ingredients
- 8 oz applesauce about 1 cup
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 1 tsp matcha powder
- 2 Tbsp sugar of choice (omit if desired)
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
- 6 scoops ice cream of choice
Instructions
Prepare the filling (optional)
- Prepare mochi filling by placing a scoop of ice cream into a piece of plastic clear wrap.
- Wrap the ice cream scoop with the plastic wrap
- Freeze the pre-scooped ice cream until ready to use
Make the Mochi
- In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the unsweetened applesauce. Add matcha powder
- Microwave the combined dough in the microwave for 2 minutes.
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
- Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature
- Cut the mochi into 6 pieces using scissors
- Wrap the mochi dough around the prepared ice cream filling
- For best results, wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
- To enjoy later, keep the green tea mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
Nutrition
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