Sweet Red Bean Mochi Ice Cream
When I was a boy I remember festival evenings in Kyoto when a stall sold small round confections that tasted like summer nights and quiet laughter. Later, at my grandmother s countryside home, she would press cool anko between soft mochi for us to share with green tea. This dessert blends those memories with a playful modern touch: a bite of cold ice cream embraced by warm, pliant mochi and a whisper of sweet red bean. Making these by hand feels like keeping a small tradition alive. Sweet red bean mochi ice cream is a meeting of textures and seasonality. The azuki bean paste brings earthiness and balanced sweetness while the ice cream adds cool creaminess. The mochi wrapper is tender and slightly chewy, and it speaks to the Japanese idea of harmony, washoku. In this recipe we honor umami not only through savory foods but through balanced sweetness and depth of flavor; good azuki paste has a gentle savory backbone that keeps it honest. Take this process slowly. Chill the ice cream until firm so the shapes hold. Treat the mochi dough gently and keep it covered so it does not form a skin. Each step is a small meditation. We slice, scoop, wrap and chill with intent. In this quiet work you practice gratitude for ingredients and for the people who will share the dessert. If you have time, choose seasonal ice cream flavors or locally made azuki paste. A simple vanilla or milk ice cream will highlight the red bean. When you serve, let each piece rest briefly so the mochi regains its gentle softness. This is dessert as both comfort and ceremony.
Total time
60 min
Servings
8
Difficulty
medium
Prep
45 min
Cook
15 min
Market list
Ingredients
Method
Instructions
Begin by forming the ice cream centers. Using a small scoop or two spoons, portion the ice cream into roughly 8 balls of 55–60 g each. Place them on a tray lined with parchment, spaced apart. Freeze solid for at least 2 hours. We want them very firm so the mochi does not melt during assembly.
While the ice cream firms, portion the anko. Divide the 240 g into 8 portions of 30 g each. Roll each portion into a small, compact ball and place on a plate in the freezer to chill. Cold anko is easier to work with and slows melting during assembly.
Prepare your work surface: dust a tray or board with potato starch and keep a small bowl of extra starch nearby. Place an oven mitt or cloth near you to handle hot containers safely.
Make the mochi dough. In a microwave-safe bowl, combine 150 g sweet rice flour, 60 g sugar, 1 pinch salt, and 200 ml water. Whisk until smooth and free of lumps. Cover the bowl loosely with plastic wrap or a microwave-safe lid to trap steam.
Cook the dough gently. Microwave on high for 1 minute, stir with a wet spatula, then microwave for 30 seconds. Stir again. Microwave another 30 seconds to 1 minute until the mixture turns glossy and slightly translucent and the aroma is faintly sweet and warm. If you do not have a microwave, steam the mixture for 12–15 minutes, stirring once halfway. We are looking for a cohesive, elastic texture not a dry crumb.
Transfer the hot mochi onto your starch-dusted board. Dust the top with more starch and, using a bench scraper or knife dusted in starch, press the dough into a roughly 20 x 20 cm square about 5 mm thick. Work gently so heat disperses evenly. Let rest for 2–3 minutes so it is cool enough to handle but still pliable.
Cut and portion. Using the scraper, cut the dough into 8 equal pieces. Dust your hands generously with starch, and flatten each piece into a circle about 8–9 cm across and thin at the edges, slightly thicker in the center. Keep the unused pieces covered with a damp cloth to prevent drying.
Assemble with calm. Remove one ice cream ball from the freezer and one anko ball. Place the chilled anko in the center of a mochi circle, then place the ice cream on top of the anko. Bringing the edges of the mochi up, gently stretch and fold to seal the ice cream and anko inside. Pinch seams together and tuck under to make a neat base. Work quickly and confidently. If the mochi sticks to your hands, dust with a little more starch.
Place each sealed mochi seam-side down on a tray lined with parchment dusted with starch. Sprinkle away excess starch using a soft brush or your fingers. If the mochi softens too much while assembling, return the tray to the freezer for 10 minutes before continuing.
Freeze the completed mochi ice cream for at least 1 hour so the seams firm up and the center becomes uniformly cold. This resting time lets the textures settle and the flavors harmonize.
To serve, remove from the freezer and let each mochi sit at room temperature for 2–4 minutes. The mochi should be tender but still cool; the ice cream inside should be scoopable but not runny. Dust with a whisper of matcha or a few toasted sesame seeds if you like. Present with quiet gratitude and a warm heart.
Kitchen whispers
- ✦Hiro s Notes on Harmony: Keep the ice cream very firm before wrapping. Firm centers reduce handling time and preserve the mochi texture.
- ✦Hiro s Notes on Harmony: Use potato starch for dusting rather than flour. It prevents sticking without drying the mochi and leaves a clean finish.
- ✦Hiro s Notes on Harmony: If you must speed up, work with a friend. One person can seal while another returns finished pieces to the freezer. Mochi assembly is a shared rhythm.
- ✦Hiro s Notes on Harmony: For a subtler sweetness choose tsubuan (coarsely mashed azuki) or koshian (smooth azuki) depending on your preference. Adjust sugar in the mochi slightly if your anko is very sweet.
Nutritional glance (per serving)
260
Calories
4 g
Protein
45 g
Carbs
8 g
Fat
2 g
Fiber
Ishi no ue ni mo sannen (Three years on a stone). This proverb teaches us that patience and steady effort bring results. You have taken time and care to shape mochi, chill centers, and balance flavors. In that calm work you honored the ingredients and the people who will taste this dessert. Enjoy slowly and with gratitude.
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