Ice Cream with Shiratama (mochi) and Kinako (soy bean flour)
Cook time: 
Total time: 
Serves: 1
  • 2 scoops vanilla bean ice cream
  • Honey, drizzle
  • 1 teaspoon Kinako (soy bean powder)
  • ½ teaspoon granulated sugar (optional)
  • ¾ cup shiratamako (glutinous rice flour) or mochiko (if shiratamako is not available)
  • Slightly less than ½ cup water (mixed with shiratamako)
  • 3 – 4 cups water for boiling
  1. Combine glutinous rice flour and water. Gently incorporate using chopsticks. When it comes together, knead the dough gently with your hands. The dough should be soft and pliable, yet hold together. You may need to play with the amount of water if you use mochiko instead of shiratamako.
  2. Boil water in a small pot. Meanwhile, make small quarter-sized thumbprint balls and gently drop into boiling water. These will sink to the bottom, and float up to the surface when ready.
  3. Once the mini mochi are cooked, place them in a bowl of cool water.
  4. Combine kinako (soy bean powder) and granulated sugar. Omit sugar if you prefer the kinako as is (which is what I prefer).
  5. Scoop ice cream into a serving dish, place shiratama or mini mochi around the ice cream. Drizzle with honey and dust with a generous amount of kinako.
Measurements for shiratamako or mochiko makes approximately 12 to 15 mini mochi.
Recipe by Bebe Love Okazu at