Mango Icecream Mochi 芒果雪糕糯米糍


I can’t seem to find a good English name for this little dessert adapted from the Southern Chinese traditional Dim Sum. “Sticky Rice Cake stuffed with Mango Icecream” or “Glutinous Rice Cake stuffed with Mango Icecream” just don’t seem to cut it.. Luckily the Japanese have a cute word for it (as they do for most things): “Mochi”. So here we go. I’m not sure what Japanese Mochis are like,  but the Cantonese ones are usually stuffed with sweet red bean paste, sesame paste or peanut paste, rolled in shredded coconut then prettied up with a little piece of candied cherry or a dot of red food colouring. Some are rolled in sesame seeds then deep fried.

The subtle and elastic sticky rice dough gives this delicate dessert that special texture, it makes a humble bowl of icecream and fruit into something much more interesting. The mango can be substituted by any other soft fruit that chills and freezes well, for example strawberries. The icecream can be taken out altogether, then it becomes a more healthy “Mango Mochi” and should be stored in the fridge instead of freezer.

Mango Icecream Mochi
Ingredients (makes 12):

  • 1 ripe medium Mango
  • 200g Icecream
  • 120g Glutinous Rice Flour
  • 1/2 cup – Sugar
  • 1 cup – Water
  • 1 cup – Coconut Cream (or cream if you don’t like the coconut flavour)
  • Corn Starch or Potato Starch (or Shredded Coconut )


  1. Sift flour in a bowl.
  2. Heat sugar and water till sugar melts, pour in coconut cream, stirring constantly, keep heating until it just starts boiling, then pour into flour bowl and stir until a sticky dough forms.
  3. Transfer dough onto a plate and spread flat, steam for 15min or until dough becomes solid and slightly transparent, cool.
  4. While dough is cooling, skin and core mango then chop into small chunks, quickly mix with icecream then put back in freezer to prevent melting.
  5. Line a working surface with baking paper or glad wrap to prevent sticking, transfer dough to surface and cut into 12 parts. Take one part and put between 2 layers of baking paper/glad wrap, use a rolling pin to roll it into a thin, round dough (about 3 or 4 millimetres).
  6. Take the now solid mango icecream out from freezer, quickly drop a tablespoon full in the center of dough and wrap up, careful not to let icecream melt or leak out. The edges of dough should stick together nicely as long as there’s no melted icecream running.
  7. Quickly and roughly shape the mochi into a ball shape, use the baking paper/glad wrap to help from sticking to your hands. In a shallow bowl roll mochi in corn starch until well coated, then put back in freezer to keep firm.
  8. Repeat until all 12 are finished.

Finished mochis should be put in cupcake holders or containers lined with baking paper to prevent sticking, they can be stacked on top of each other this way. Put in a lidded container they keep for a very good while in the freezer – It’s basically icecream and dough. If you decide to make mango mochis without icecream however they should be kept in the fridge and eaten as soon as possible – fresh fruit doesn’t last very long and the dough starts drying out after a couple of days.

These mango icecream mochis should be taken out of the freezer and rest for 5mins or until the dough slightly softens before serving, so the soft texture of glutinous rice comes back from being frozen.

Despite its name, glutinous Rice Flour has no gluten at all. Most of them seem to come from Thailand and can be bought in most Asian specialty stores.
Spread sticky dough into a plate and steam for 15mins.  麵團攤平蒸15分鐘。
Steamed dough gives a slightly transparent colour. 蒸好的麵團有少許透明。
Roll between 2 sheets of baking paper or glad wrap to prevent sticking.                 用焗爐紙或保鮮膜隔著來防止粘黏
Wrap up and shape into ball, baking paper/glad wrap helps dough from sticking to hands. 包起來搓成球,焗爐紙/保鮮膜幫助不黏手。
Roll in corn starch then put on baking paper, freeze. 在粟粉里滾過後放在墊了焗爐紙的盤子上冷凍。





  • 1個  中等大小的芒果
  • 200g  雪糕
  • 120g  糯米粉
  • 1/2杯  糖
  • 1杯  水
  • 1杯  椰漿(不喜歡的話可以用忌廉代替)
  • 粟粉 或生粉  (或椰蓉)


  1. 糯米粉過篩至大碗里。
  2. 在小鍋里加熱糖和水至糖融化,加入椰漿,不時攪拌,加熱至剛剛滾起時熄火倒入裝糯米粉的碗里,攪拌至糯米粉形成一個黏黏的米團
  3. 將米團轉移至一個盤子里並攤平,蒸15分鐘至米團凝固並呈少許透明狀。冷卻。
  4. 芒果去皮去核切小塊,迅速跟雪糕混合然後放回冰箱繼續冷凍。
  5. 桌面鋪上焗爐紙/保鮮膜,將米團刮出並分成12等份。拿出一份夾在兩張焗爐紙/保鮮膜中間防黏,用擀麵杖擀成3-4毫米的圓形薄皮。
  6. 從冰箱里拿出已成固體的芒果雪糕,挖出滿滿一湯匙放在薄皮中間,迅速用薄皮將雪糕包起來-只要雪糕不融化薄皮應該很容易黏在一起。
  7. 將已成型的糯米糍調整成圓形(利用焗爐紙/保鮮膜防止黏手)。在小碗里倒上粟粉,將糯米糍在粟粉里滾一滾,放回冰箱冷凍。
  8. 重複11次。



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