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Has anyone every made mochi. I guess what I am trying to replicate is the little round buns filledd with ice cream They consist of a marshmellowey like texture encasing a bit of ice cream, then powdered with something... I think Costco sells these but I would love to try to make my own.

Flavors such as Green Tea, Mango, and Vanilla come to mind.. I have rice flour, and on the box is a recipe for mochi. I am probably wording this ALL wrong, but does anyone else know or recognize what I am trying to describe???

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  1. Several of us CHers made mochi as kids/long ago. There was a recent thread on mochi making machines (which are big, expensive, and have few suppliers). I've never seen mochi with ice-cream inside or rice flour with a mochi recipe. Where do you get the rice flour? Expensive? Roughly, how do you make mochi from the flour? Sorry to have no answers, just more questions.

    1 Reply
    1. re: Sam Fujisaka

      I buy Koda Sweet Rice Flour (Mochiko) at Marukai. It is cheap. About $1.00 a box- 16 oz.The chi chi dango I make is just mochiko-sugar-water and food coloring and is steamed in layers. After it is steamed I dust it with katakuriko(potato starch) and cut into strips. My husband and daughter like kinako flour on theirs which is roasted soybean flour.

    2. Yes, Mikawaya was the first to make the mochi ice cream I believe. Their flavors are chocolate, mango, green tea, red bean, vanilla and strawberry I believe. I don't think they use the traditional pounded rice for their mochi ice cream. The powdery stuff on the outside is corn starch, to prevent them from sticking so much.

      Good luck on your venture. Be interested to know how it works out.

      1. I have never tried to make mochi ice cream, but I have friends that make sweet mochi balls that are not too challenging if you have a bamboo steamer and some patience. I would start by trying to just make plain sweet mochi and then move on to filled mochi or mochi ice cream after you have figured out the basics.

        1. I have made mochi and have relatives that have mochi machines. As Sam posted the machines are expensive and can be difficult to find.

          The mochi I have made was made out of rice. Steamed rice pounded in a very large mortar with very large wooden mallets. The flour is used to prevent the mochi from sticking, similar to dusting bread dough with flour.

          To make your own, get a $300 machine or try to use a bread making machine. You will need to make ice cream balls and wrap the mochi around the ice cream.

          2 Replies
          1. re: Alan408

            I have a box of Koda Farms, Sweet Rice Flour, that I bought in Oakland CA Chinatown.
            Now unless I have the wrong stuff, then I don' t know what this is, It has a recipe for Cocoa Mochi on the box. The recipe requires mixing and microwaving on high and refrigeration. I am not sure if this is the same thing I am looking for but I was willing to give it a try... The mochi product with ice cream is at Costco, and they are little balls of mochi, with ice cream inside and powdered on the exterior, and actually, quite good..
            There is a Sushi restauarant called Ko Ko Ro's in Stockton on Miracle Mile, and they claim to make their own. It is almost identical to the Costco product. Green Tea, Mango, Strawberry and Vanilla.
            I had no idea it required a machine to make. Anyway I am going to try the microwave procedure, I am so curious now and to see what happens, I'll let you know. Could be an enirely different animal...

            1. re: chef chicklet

              Chef Chicklet, I don't think that recipe for Cocoa Mochi is what you're thinking for mochi ice cream. My guess is you're just going to get a very cold chocolate flavored mochi.

              You can buy mochi ice cream (besides Costco) from the freezer sections in Japantown stores in San Francisco or in some selected grocery stores in the Bay area such as Safeway, Andronicos or Whole Foods. Mochi ice cream is so popular on the west coast that you can find it pretty easily and it all seems to be made by that company in Los Angeles.

              My guess, if you really want to make it at home, is to make fresh mochi and roll it out into flat sheets and let cool. Then create little pouches that you can squirt ice cream in. But when you try this, I think your only bet is to eat and serve right away. I don't think you can freeze the mochi you made without it getting hard and unappetizing.

          2. A lot of Japanese desserts are made from powders - mochiko and shiratamako rather than the sweet glutinous rice itself, which requires a machine or steaming and pounding (as others have said). Mochiko is the raw ground up rice (very fine flour), while shiratamako is actually the cooked mochi, dried and then ground up into flat chunks and a meally powder. Word of warning - they are not interchangeable - if a recipe calls for one, use that only.

            One of my favorite childhood desserts is shiratama-ko with anko (azuki beans), which is what is normally inside the daifuku (soft filled mochi buns). Ice cream is kind of new, but I've seen it around. Serve your favorite green tea ice cream with shiratama, and you'll get something close - and much, much easier to make.

            Here's a good recipe for shiratamako (with pictures):

            If you look around the site you will find others.

            I was just looking around and actually found a daifuku recipe using shiratamako:

            1. I remember when mochi-ice cream first came out, I read an article in the local Japanese paper stating that it took years of research to come up with this particular form of mochi which stays soft when frozen. Wish I could make it too. The ones at Costco are good, but if you have a chance, and are in L.A. or Gardena Ca. please visit Mikawaya for some fresh ones. They are so much better.
              This is from Wikipedia.
              Mikawaya was the first to manufacture mochi ice cream in the United States. Though originally interviewed as the inventors [2], the current Mikawaya website makes no such claim in their history statement.[4] Research and development took over a decade to realize the mass production form utilized today, due to the complex interactions of the ingredients. [2][

              2 Replies
              1. re: mochi mochi

                Thank you, mochi mochi, Alan408, chef chicklet, and applehome.

                1. re: mochi mochi

                  The mochi is frozen rock hard and isn't soft, until it thaws slightly. I kind of like it like that.

                  I've been at several events in Little Tokyo, Los Angeles when the owners of Mikawaya have donated their mochi ice cream. Their factory is just outside Little Tokyo and when they bring it in an ice chest its packed in dry ice. They leave them out for about 20 minutes and the mochi and ice cream get soft. They said Trader Joe's is their #1 buyer.

                  I checked out a box last week and the first two ingredients listed are sugar and rice flour (didn't say sweet rice flour), so maybe that's part of the puzzle.

                2. As was mentioned above, home-made mochi doesn't fare too well in the freezer, as least in my experience. Although it's certainly not as nice as the "real" one made from pounding rice, you can make it at home from mochiko-- my favorite is filled with red bean paste and rolled in kinako or black sesame. It's a bit of a (fun) mess to make, since you have to get the hang of portioning the big sticky glob into manageable pieces and rolling them so they're presentable.

                  A while back I got a "microwave mochi maker" at a large Japanese supermarket-- I think it is geared for a Hawaiian consumer base. Basically, it's just a plastic bundt pan-type thing, which comes apart in two pieces. Since it's totally non-stick, it's actually quite convenient, and produces reasonably OK results. It looks to me like it's the same kind of pan that might come in a microwave cake mix of some sort. (Again, the resulting mochi not like one made from a bakery that specializes in it, or made from scratch, but is still satisfyingly soft and chewy)

                  19 Replies
                  1. re: another_adam

                    Sorry to respond so late. I was out of town, but have so many questions also for you that know what you're talking about. Moch Mochi, the strips you make, are they sweet? Are they like a marshmello consistency? As a kid we use to walk to the "Japanese Market" and buy the rice candy. LOVE THAT TOO!. I guess I don't care if working with the rice flour doesn't produce the exact product that I get at Costco, I am just curious, what can you compare it to???? The mochi I know, is served very cold..

                    1. re: chef chicklet

                      The chi chi dango is very soft and sweet. Not quite like marshmallows, but softer and not as chewy. Doesn't quite melt in your mouth, but is very soft. At my favorite manju-ya, they use an orange flavoring, but mine is just sweet. Reid of Onokine grindz explains it a lot better than me. Reid microwaves his, I like it steamed better. I will post my recipe if you want. Very very simple. Perfect for Christmas giveaways. Please visit his blog.

                      1. re: mochi mochi

                        Please scroll down and read the comments left by Reid to Clare. Their is a link to a post about Bubbies who also makes a mochi ice cream. I love Bubbies ice cream... makes me drool just thinking about it. Good luck in making your own chicklet mochi ice cream!

                        1. re: mochi mochi

                          Hey mochi mochi that is a great link! I guess I can always order. Very interesting, thanks!!!

                          1. re: chef chicklet

                            Isn't Reid great? I really enjoy his blog. I don't think you can order. I think you have to go to Oahu...soon.

                        2. re: mochi mochi

                          Yes, please post! I too would prefer a steamed version.

                          1. re: elise h

                            Chi-Chi Dango

                            3 3/4 cups Mochiko (Koda Farms 16 oz box roughly)
                            2 3/4 Cups sugar
                            3 Cups water
                            Katakuriko (potato starch) Just for dusting
                            Red and Green food coloring
                            Mix all ingredients except katakuriko. Divide batter into 3 parts. (About 2 cups) Add 3 drops of red in 1/3. Add 3 drops of green in 1/3 and leave the last white. Line 9 inch pan with heavy duty foil. Spray it with PAM. Add pink batter: cover and steam for 20 minutes.I touch to see if it is set. Add white batter: cover and steam 20 min.Again, I touch to see if it is set. Add green batter: cover and steam 40-50 minutes. Cool: drain off water if necessary. *Dust with katakuriko and cut into serving size pieces.

                            *Mochi is very, very sticky. I usually use a 8" square Corning Ware, lined with 2 heavy duty aluminum sheets. Intersecting the foil and leaving handles to lift the mochi out when done. After it is finished steaming, I lift out and dust with katakuriko, peel down the foil and dust all sides, flip it onto a dusted cutting board and dust the bottom. I cut with a dusted Santoku knife with one motion. Do not saw, because you can't... I dust the piece and put in cupcake liners or waxed paper. It's very pretty with the 3 colors.
                            If you want just 2 layers, steam 1st layer for 30 minutes, add second color and steam for 1 hour.
                            Warning! Chi chi dango spoils very quickly. Try to eat within 24 hours. Do not refrigerate!

                            1. re: mochi mochi

                              I too am a mochi enthusiast and actually found and purchased a mochi maker (Tiger brand) a few months ago in NYC. Does anyone actually own one? I am having trouble finding usage tips on the internet (and the instructions aren't very helpful). The mochi I've made so far is pretty good, but I think I need to work on perfecting the texture. Also, it pretty much needs to be eaten right away, or else it hardens pretty quickly. Can anyone offer advice?

                              1. re: hongry_hippo

                                This last discussion may have some info. I comment on the Tiger at the end of the thread.


                                There is some limited control by playing with the amount of water and the length of time you beat the rice. I haven't seen too much difference from the brand of rice used, as long as it's mochigome (glutinous sweet rice). I used the regular Japanese rice one time (when I ran out and decided to try the normal cal-rose Japonica to see what would happen) - it would not beat all the way to smooth, and it hardened up right away.

                                AFAIK, all mochi made from rice hardens fairly quickly (within days). Even the store-bought sheets of fresh made hardened within days, and the individually wrapped ones are definitely hard when you buy them. They're really good for roasting and eating directly with nori and shoyu, or placing in a soup like ozoni (either roasted or plain). The soft confections, like daifuku, are made from powder - and even they get hard if exposed to air and the moisture evaporates.

                                I freeze the ones I make from the Tiger machine and eat them months later with no problem.

                                1. re: applehome

                                  Thanks so much -- I hadn't seen that thread. The fresh mochi I've been making seems to harden way too fast (within hours), and the extent to which it hardens was surprising to me (it's not so much a "staleness" as an actual rock-hard shell that hardens). I'm starting to think perhaps making mochi from the glutinous rice flour might be better for my tastes. Thanks again for the link.

                                  1. re: hongry_hippo

                                    hi hippo..I'm the one that tried to make the mochi using a bread machine. I used Koda Farms Sho Chiku Bai Sweet Rice. My problem was that the mochi, when cooked got gooey. It didn't feel moist when I shaped the patties and let them sit. They hardened by the next day if I left them in the fridge but they certainly weren't hard as a rock. If I could have reduced the moisture content it would have worked. Bummer. Good luck..wish I had a machine

                                    1. re: hongry_hippo

                                      Hi hongry hippo, this is an old thread and you likely long have answers to this question. But one should expect mochi to harden. Trick is to cut it and freeze what you don't use immediately. We fry plain (hard) mochi up and eat it hot with soya sauce and sugar for a breakfast treat sometimes. Oil in pan, place mochi in and don't move it until it's got a crisp skin. Flip and do the same other side. Serve. You will have a crisp outside and chewy/gooey inside to enjoy this way. You may also want to try broiling the hard portions (keeping watch on them). They puff up crisp and remain gooey inside. Enjoy!

                                      1. re: darkcinnabar

                                        That is the only way to eat mochi - start with frozen, eat w/ sata-shoyu, and burn the hell out of teh inside of your mouth! Best thing in the world.

                                      2. re: hongry_hippo

                                        PS (My info re baking/frying mochi regards mochi made with sweet rice and not with mochiko (rice flour). Sorry neglected to mention.)

                                    2. re: hongry_hippo

                                      What is it about the ones that I get at CoCoRo's? They are ice cold, with the ice cream centers and they just melt in your mouth. The momma of the restaurant makes them for the guests, just too much.

                                      1. re: chef chicklet

                                        I don't know about what you get at CoCoRo's, but I have seen, off and on in Korean and Vietnamese markets, two types of "ice cream" mochi. One type is the real mochi skin filled with ice cream, and the other is a frozen concoction with different flavor fillings you would find in real mochi.

                                        1. re: chef chicklet

                                          They possibly put corn syrup in which I understand softens the dough.

                                  2. re: mochi mochi

                                    I just got back from Oahu and went to Bubbie's for their mochi ice cream balls. We had gone there on our honeymoon 6 years ago and I was just in love with the mochi balls there! When we came back I went right out and bought the frozen kind at Trader Joe's, but they are nowhere as good. If you all get to Oahu you have to try out Bubbie's. They have at least 20 flavors to try out.

                                    1. re: ScarletB

                                      I used to love Bubbies. I'm from the Boston area and looking high and low, there is only one store that I could find to carry them. I used to love them since they used real sugar. Now they use corn syrup. WTF? I eat the Trader Joe's version now because they use more natural ingredients. Also, they carry more flavor options, at least here in Provincial Boston.

                              2. Last weekend I ate at Momofuku Ssam in NYC and they served a mochi sampler for dessert. There was blueberry, plum mago, french toast, and one more flavor I can't remember. I had bever had mochi before and thought they were a fun way to eat ice cream.

                                1 Reply
                                1. You can fill mochi with anything you want.
                                  Hawaiian favorite is peanut butter mochi. Or you can put strawberries inside.

                                  Get a box of Mochiko follow the directions and mix with sugar and water and boil and dust with potato starch so it doesn't stick and knead it....then fill it with whatever you want. I'd imagine working with ice cream isn't as easy as it seems since the ice cream is going to have to be pretty hard before you wrap it with the mochi. Seems to be a reason why potato starch is always used for making mochi and not corn starch.