Mochi is a Japanese rice cake, traditionally made of mochigome, a short-grain glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. They aren't typically frozen but with the popularity of Little Moons, ice cream mochis are increasingly popular.

Can I make this mochi recipe without glutinous rice flour?

No, I wouldn't recommend using plain flour for this. The glutinous part of the flour is important for it to stretch into the chewy texture and if you use regular flour, you will not achieve the same results. It'll turn into a weird dough with a dry texture.

Can I make this mochi recipe with shop bought ice cream?

Yes, you can! You can use whatever flavour you like. Just scoop into nice spoonable balls (you might need to use your hands to squish it to the right shape) then re-freeze to firm them into individual bites. Continue with the recipe as written.

Tiramisu Coffee & Chocolate Mochi

Name: Tiramisu Coffee & Chocolate Mochi
Prep time: 4 h 40 min
Total time: PT-481207H38M43S
Cuisine: Japanese
Ingredients: 1 can (397g/14oz) condensed milk,; 600ml double cream; 1 tsp instant coffee powder; ½ tsp vanilla extract; 60g glutinous rice flour (I just order this from Amazon); 30g caster sugar; 100ml water; Corrnstarch for rolling the dough; Cocoa powder for rolling the mochi in

Tiramisu Coffee & Chocolate Mochi

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Little balls of ice cream wrapped in a chewy mochi dough. These are Tiramisu Coffee & Chocolate Mochi and they are so good and a great one when you fancy making something a little different.

Author: Margie
Prep Time: 40 minutes
Chill Time: 4 hours
Total Time: 40 minutes + 4 hours chill
Yield: Makes 8 mochi balls 1x
Category: Pudding
Method: Freezer
Cuisine: Japanese

Ingredients

Scale

For the ice cream:

1 can (397g/14oz) condensed milk,
600ml double cream
1 tsp instant coffee powder
½ tsp vanilla extract

For the dough:

60g glutinous rice flour (I just order this from Amazon)
30g caster sugar
100ml water
Corrnstarch for rolling the dough
Cocoa powder for rolling the mochi in

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Instructions

For the ice cream whisk all the ingredients together with an electric whisk until thick and stiff (soft peaks).
Use an ice cream scoop ( or spoon) to scoop dollops of ice cream onto a parchment-lined baking tray, or you can use a muffin tin lined with cling film or cupcake cases. You want them to be about the size of a golf ball Repeat until you have 8 small balls. Freeze to firm up for 3-4 hours.
Mix the glutinous rice flour and sugar in a bowl.
Fill a saucepan with 100ml of water and then turn the heat on high.
Add the dry ingredients to the water. Stir to combine. The mixture should be runny and watery
Keep stirring, there will be lumps but don’t panic, it will come together.
Once you have one mass, turn the heat to medium, and push it around the pan. Add a splash more water and keep stirring.
Once the mixture is a bit translucent, sticky, and slightly firm, it’s done.
Sprinkle your worktop with cornstarch.
Transfer the mochi to the board with a wooden spoon. It will be VERY sticky and stretchy. It will be very hot at this point so be careful and wait until it comes down to room temp so you can handle it.
Sprinkle it with a little cornflour. Divide into 8 pieces and flatten with your hand and then wrap around a ball of ice cream, pinching closed with your fingers and shaping into a ball shape.
Roll each ball in cocoa powder.
Freeze to firm up for a 3-4 hours and take out of the freezer to enjoy whenever you want

Find it online: https://desertislanddishes.co/chocolate-mochi/