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Little Moons have been swept off the shelves in stores across the UK as people can’t get enough of the sweet treat. The frozen dessert is also known as mochi, a traditional Japanese sweet. Little Moons were launched by brother and sister, Howard & Vivien Wong in 2010.
The duo wanted to “bring Japanese mochi with a delicious, modern twist to the masses.”
There are dozens of flavours, from coconut to chocolate, matcha green tea to vanilla – all wrapped in “soft and delightfully delicate mochi dough”.
Mochi is a Japanese rice cake that is made of mochigome, a short-grain japonica glutinous rice.
Sometimes recipes include other ingredients such as water, sugar, and cornstarch.
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Little Moons then wrap this dough around ice cream for the iconic treat.
The Little Moons website says: “It took them two years to master the mochi making process and perfect the ice cream recipes, working with top chefs and using quality ingredients to create the perfect flavour combinations.”
You can buy Little Moons at retailers such as Tesco, Ocado, Waitrose.
If you want to turn your hand at making this little dessert yourself, follow the directions below.
How to make Ice Cream Mochi
- 1 pint ice cream (any flavour)
- 3/4 cup sweet glutinous rice flour
- 1/4 cup sugar
- 3/4 cup water
- Potato starch, cornstarch, or additional rice flour, for dusting
- Any flavourings – chocolate, matcha, strawberry
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Before you make the dough, first scoop out the ice cream and shape into individual balls.
Place these balls on a tray and into the freezer, so the ice cream holds its shape.
Once the ice cream balls are frozen back into their shapes, you can start to make mochi dough.
To do this, whisk together the flour and sugar in a bowl which is microwave safe. Then add the water and either hand or electric whisk to combine.
Cover the bowl and microwave for one minute. Then using a wet rubber spatula stir, before covering back over and microwaving for a further minute.
Stir once more, cover and then pop back into the microwave for 30 seconds more.
Once you take the bowl out of the microwave the final time the mixture should look translucent.
Next, cover your worktop with parchment paper and lightly dust over the top with cornstarch or rice flour.
Move the mochi from the bowl to the dusted parchment and then sift over more starch. Wait until it has cooled before touching.
Take a rolling pin and roll out the dough until it is around a quarter of an inch in thickness – if you find the dough is sticking to the rolling pin you can add more cornstarch or rice flour.
Once rolled out thin enough, pop the mochi on a tray and into the fridge.
You should keep them in the fridge until they have firmed up and are cool – this could take around 15 minutes.
Once cool enough, use a cookie cutter – around three to three and a half inches – and cut the dough into circles.
Now you need to make a circle of dough, pop it on some cellophane and grab the pre-scooped ice cream from the freezer. Place the ice cream on top of the mochi and use the cellophane to wrap everything up, rolling it around until its all covered.
Pop your now mochi ball to the freezer, and continue the process until you have no more dough or ice cream left.
You will need to leave your mochi balls in the freezer for a couple of hours until they are frozen solid, and allow them to sit at room temperature for around five minutes before eating.
You can add all manner of flavours to the dough and choose flavoured ice cream, depending on your preference.
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