These little balls are everywhere, without actually being anywhere.

Haven’t tried Little Moons yet? I’m not surprised. Rumour has it these mystical mochi ice cream balls are so popular, supermarket staff hide them behind other ice creams so they stop selling out so fast. And since I’m not planning on rifling through the frozen aisle any time soon (too cold!), I’ve asked Jenny to magic up a recipe.

They’re so easy, they’ll be TikTok ready in no time.

Ingredients (Makes 12) 

• 130g glutinous rice flour (found on amazon and in Asian supermarkets)
• 60g caster sugar
• 250ml water
• Food colouring gel – optional
• Cornflour for dusting
• Ice cream of your choice (some recommendations below)

Method (30 mins prep +chilling time) 

Step 1: Line a baking tray with baking paper, scoop 12 1-2tbsp size balls of ice cream and line them up on the tray making sure they aren’t touching each other. Tip – if you ice cream is too soft to roll into balls, freeze the scooped ice cream for an hour to firm up then quickly shape them into balls using clean hands.  Place the ice cream into the freezer for 1 hour to harden.

Step 2: In a microwave safe bowl mix together the flour, water and sugar.  Cover with a plate and microwave for 1 minute.  Remove from the microwave and beat with fork trying to incorporate any lumps.  Replace the plate and microwave for a further minute.  It will now have started to form a sticky dough, use a rubber spatula to mix it together.  Top the bowl with the plate again and microwave for a final 30 seconds.  Add the food dye to the sticky dough and mix with a rubber spatula until it is evenly distributed.

Step 3: Line a second baking tray with parchment paper and set to one side.  Dust a clean work surface with a generous amount of cornflour and turn the dough out onto it.  Sprinkle  the top of the dough with more cornflour and roll out until around 2mm thick, adding more cornflour if the dough sticks to the rolling pin.  Transfer the dough onto yout lined baking tray and place in the fridge for 30 minutes to an hour to solidify.

Step 4: Cut 12 10 squares of clingfilm and set to one side. Tip – this step is easier if you work next to the freezer.  Remove the dough from the fridge and using an 8.5cm circular biscuit cutter, cut a circle of dough, brush off any excess cornflour and place one ball of ice cream in the centre (keep the rest in the freezer whilst you do this!). Wrap the dough around the ice cream and press the edges into each other to seal.  Place the mochi ball on one of the squares of clingfilm and twist it tightly around it to help seal the dough together.  Place back in the freezer for 2 hours to set.  Repeat with the remaining dough and ice cream balls. Remove the mochi from the freezer for 5 minutes before eating.

Suggested flavour combinations:

Cookie dough: This one’s my favourite, use cookie dough ice cream (or cookies and cream if you can’t find it) and leave the dough plain white.

Mango: This is Jenny’s fave, and a great vegan choice.  Use mango sorbet (double check it’s vegan though) and colour the dough with a couple of drops of orange food colouring and one drop of yellow.

Mint Chocolate Chip: Use mint chocolate chip ice cream and dye the dough pale green.  For an extra minty hit add a drop of mint extract.

Mint Chocolate Chip: Use mint chocolate chip ice cream and dye the dough pale green.  For an extra minty hit add a drop of mint extract.

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