• Salted Caramel Oppo ice cream
  • 95g of sweet glutinous rice flour
  • Additional rice flour for dusting
  • 30g of sugar (stevia can be used as a healthier version)
  • 175ml water
  • Cocoa powder for dusting


  1. Scoop your ice cream and into little individual balls and freeze until solid. Use a cling film lined egg carton to act as a cradle for the mini scoops in the freezer.
  2. In a bowl mix together the rice flour and sugar. Cover and microwave for a minute. Add the water and whisk well. Re-cover, and microwave for one more minute. Stir again, cover and microwave for a final 30 seconds. 
  3. Sieve a little rice flour onto greaseproof paper. Transfer the mochi mixture to the parchment, spread evenly and sieve over more corn flour. 
  4. Roll out the mochi  with a rolling pin until it is about 1/4 inch thick. Apply more rice flour if you need. Leave in the fridge until cool.
  5. Using a 3 1/2 inch cookie cutter, cut discs out of the mochi - be generous in size - it's better to have more than less!
  6. Get one ice cream ball at a time and wrap the mochi around it tightly. Repeat this with all the ice cream balls, then refreeze until they are solid. 
  7. Before eating, let them sit at room temperature for 5 minutes - or until the outside layer of mochi is squeezable.   
  8. Dust with cocoa power and enjoy!
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