Ice Cream Daifuku with Instant Mochi

Ice Cream Daifuku with Instant Mochi

These ice cream mochi balls use instant mochi squares and just a little bit of sugar, so they're healthy and economical!

Ingredients: 8 small servings

Cut mochi
50~60 g
Soy milk (or milk)
80~90 ml
Sugar (granulated, or caster sugar)
1 tablespoon
Ice cream with Kinako and Azuki (ID: 2540547) or preferred ice cream
8 pieces of the kinako and azuki, or 240 g of your favorite kind (in small scoops of 30 g each)
Katakuriko (see Step 8)
as needed


1. Chop your instant mochi into small pieces.
2. Prepare a microwave-safe bowl to place the chopped mochi in, and add your soy milk (or regular dairy milk). Heat in the microwave at 500 W for 2 minutes. If it looks like there are still some bits of mochi left, warm up the mixture a little bit more in small increments.
3. Once the mochi has completely dissolved, add the sugar and mix again.
4. Portion out spoonfuls of the mochi mixture and smooth them out into circles of even thickness using the back of your spoon.
5. When your mochi have chilled, remove them from the baking sheet, and place them on some plastic wrap. Wait until they've thawed a little before wrapping them around your filling.
6. Once the mochi has thawed halfway through, place a little ball of the filling on its center.
7. Wrap the mochi around the filling using your plastic wrap to make a little bundle. If you can do without the plastic wrap, feel free to leave it off!
8. If you find the mochi too sticky or a little bit hard to manage, try dusting your hands with a little bit of katakuriko.
9. Remove the wrapping, and you're all done! The mochi is on the soft side, so each bite should be melt-in-your-mouth fluffy.

Story Behind this Recipe

I found a couple recipes out there for "Yukimi Daifuku" so I came up with my own version.