Black Sesame Mochi Ice (Printer-friendly)

Chewy mochi wrapped around creamy, nutty black sesame ice cream for a balanced, flavorful treat.

# What You'll Need:

→ Black Sesame Ice Cream

01 - 1 cup whole milk
02 - 1 cup heavy cream
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/2 cup black sesame paste, roasted and unsweetened
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Mochi Dough

08 - 1 cup sweet rice flour
09 - 1/4 cup granulated sugar
10 - 2/3 cup water
11 - Cornstarch for dusting

# Directions:

01 - Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until just simmering. In a separate bowl, whisk 4 egg yolks with 3/4 cup granulated sugar until pale. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper them.
02 - Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in 1/2 cup black sesame paste, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
03 - Strain the custard through a fine mesh sieve into a clean bowl. Chill thoroughly in the refrigerator until cold. Pour into an ice cream maker and churn according to manufacturer's instructions until frozen.
04 - Scoop 8 balls of approximately 2 tablespoons each onto a parchment-lined tray using an ice cream scoop. Freeze until completely firm, at least 2 hours or overnight.
05 - In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 2/3 cup water until smooth. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet spatula to combine.
06 - Microwave for an additional 1 minute until the mixture becomes opaque and sticky. Turn the mochi onto a cornstarch-dusted work surface and allow to cool briefly until manageable.
07 - Divide the cooled mochi into 8 equal pieces. Flatten each piece into a 3.5-inch round, dusting generously with cornstarch on both sides to prevent sticking. Ensure uniform thickness for even wrapping.
08 - Working quickly to prevent ice cream melting, place one frozen ice cream ball in the center of each mochi round. Gather the edges and pinch together to seal completely, smoothing the seam. Place seam-side down in a muffin tin lined with plastic wrap.
09 - Freeze the assembled mochi ice cream for at least 1 hour before serving to ensure the best texture and prevent the mochi from cracking when bitten.

# Expert Advice:

01 -
  • The unique, earthy flavor of roasted black sesame provides a perfect contrast to the sweet mochi.
  • The combination of a frozen, creamy center and a soft, stretchy outer layer is a texture lover's dream.
  • Making mochi at home is a fun and rewarding process that uses simple microwave techniques.
02 -
  • Ensure the ice cream balls are completely frozen and rock hard before you attempt to wrap them in the mochi dough.
  • Always use glutinous rice flour (like Mochiko); regular rice flour will not produce the necessary stretchy texture.
  • Store the finished mochi in an airtight container in the freezer to maintain their freshness.
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