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  • Writer's pictureLeah Miano

Peach Mochi "Ice-cream"

Sorry, I haven't updated in a while, this move has been much more taxing than anticipated. This mochi ice cream alternative is vegan and takes less than 15 minutes with a little prep. (Makes four)


  • 8 tbs fruit jam or ice cream

  • 6 tbs Mochiko (Sweet rice flour)

  • 2 tbs sugar

  • 6 tbs warm water

  • 1/4 cup corn or potato starch


  1. Use an ice tray that makes either small or spherical ice cubes and freeze for at least two hours.

  2. In a glass bowl, add together the rice flour, sugar, and water and then mix together. Cover the bowl with plastic wrap and put in the microwave for one minute, then mix with a rubber spatula

  3. Return to the microwave for another minute and stir again. Then one final microwave for 30 seconds.

  4. Layout a piece of parchment paper and dust it with your corn or potato starch to keep the mochi dough from sticking

  5. Roll the dough out to about 1/4 inch thick then cut into 3in diameter circles.

  6. Place the fruit chunk into the center, if you used half of a spherical mold like I did place the domed side down.

  7. Wrap the mochi around the bottom like a dumpling, pinching the bottom securely closed, then place on the parchment seam side down.

  8. Refrigerate for another hour and then enjoy!

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