These black sesame mochi ice cream is a perfect summer treat that only requires 4 ingredients and 10 minutes to make! Vegan, gluten-free and made in the microwave, this easy Asian dessert recipe is chewy and nutty on the outside, and sweet, cold and creamy on the inside! If you want, you can fill the mochi with frozen yogurt or vegan ice cream instead to make it more healthier.
See my step-by-step guide to making these deliciously black sesame mochi ice cream below:
Ingredients Used to Make Microwave Mochi
**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 🙂
Black Sesame – ground up into flour in a small blender or food processor
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!!!
Almond milk – you can use other milk of choice, or just water
Cornstarch – for dusting the mochi
What to use for mochi filling
- Ice cream of choice – dairy or dairy free. You can also fill it with gelato or frozen yogurt.
OR,
- Sweetened Red Bean Paste (a.k.a. Koshi An): Red bean paste (also called Koshi An) is a thick and smooth sweet paste made from cooked adzuki red beans that’s been pureed and then cooked down with sugar. The sweetened red bean paste has a sweet almost syrupy flavor with mild earthy notes. It has a creamy and hearty texture that pairs perfectly with East Asian dessert recipes, especially those made with rice flour. You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon).
or,
- Sweetened White Bean Paste (a.k.a. Shiro An) – the white bean version of the sweetened red bean paste. The white bean paste has milder, and creamier flavor. You can also make your own at home! Here’s my Shortcut White Bean Paste Recipe I make when I don’t have Shiro An at home.
How to Make
Easy Black Sesame Mochi Ice Cream
STEP 1
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the black sesame flour and almond milk (or water).
STEP 2
Cook this mixture in the microwave for 2 minutes
STEP 3
Once it’s out, 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 4
Drop the hot mochi dough onto a surface floured with corn starch. Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
Use kitchen shears/ scissors to cut the mochi into 6-8 pieces
STEP 5
Wrap the mochi dough around the filling of choice and dust the finished mochi with more corn starch
STEP 7
ENJOY!
How to Store Black Sesame Mochi Ice Cream
- Keep the 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
- 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
More Easy Microwave Mochi Recipes You’ll Love (HERE)
Easy Black Sesame Mochi Ice Cream
Ingredients
Mochi Ingredients
- 1/2 cup black sesame flour or ground black sesame
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 1 cup almond milk or water
- 3 Tbsp sugar of choice (omit if desired)
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
- 6-8 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 black sesame flour, almond milk, and sugar.
- 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. Stir until the dough is slightly glossy and translucent
- Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature
- Cut the mochi into 6 to 8 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 black sesame mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
Nutrition
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