Melon Cream Soda Mochi Recipe

January 6, 2022Van
Blog post

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 24

Melon Cream Soda Mochi, my newest original creation! Mochi is one of most loved treats in Japan and there are so many variations of it, but in the states, most people only know of mochi ice cream.  If you’re from Hawaii, then you probably love chichi dango mochi, which is mochi that’s made with sweet rice flour + milk or coconut milk, this recipe is very similar to chichi dango mochi and just as easy to make. Melon cream soda reminds me of my fun times visiting Tokyo, it’s a super popular drink that you can get from combini stores, vending machines or as a special drink with a scoop of ice cream at yoshoku restaurants. Using melon cream soda to make mochi, just takes it to another level, it’s elastic, soft, chewy with that iconic flavor of melon cream soda (it also tastes similar to Melona ice cream bars). Watch my 30-second Instagram Recipe Video here Instagram Recipe Video here 

 

You can find Melon Cream Soda at your local Japanese or Asian market, Cost Plus World Market also carries itMelon Cream Soda Mochi Recipe

Line an 8inch x 8inch pan with parchment paper like thisMelon Cream Soda Mochi Recipe

Melon Cream Soda Mochi Recipe

Melon Cream Soda Mochi Recipe

Melon Cream Soda Mochi Recipe

Melon Cream Soda Mochi Recipe

It’s also amazing if you cut the mochi into smaller pieces and enjoy it with ice cream.Melon Cream Soda Mochi Recipe

Print Recipe

Melon Cream Soda Mochi Recipe

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Serves: 24

How to turn Melon Cream Soda into Mochi

Bloggers, please credit + link back to my original recipe if you want to remake this on your site.

Ingredients

  • 2 Cups Melon Cream Soda (16 oz)
  • ½ Cup Vanilla Ice Cream
  • 1¾ Cups Mochiko (Japanese Sweet Rice Flour)
  • ¾ Cup Granulated Sugar
  • ¼ Cup Potato Starch, for dusting
  • Green Food Coloring, (optional)

Method

  • 1)

    Pre-heat oven to 300°F. In a pot, add 2 Cups Melon Cream Soda and bring to a boil, turn off the heat and stir for 30 seconds to make sure the carbonation is dissipated. Add ¾ Cup Granulated Sugar, ½ Cup Vanilla Ice Cream, a few drops of green food coloring and stir until the ice cream is melted. Add 1¾ Cups Mochiko, and stir until the batter is completely smooth

    * Watch my 30-second Instagram Recipe Video here Instagram Recipe Video here 

  • 2)

    Line the bottom and sides of an 8in x 8in pan with parchment paper (see pic above for reference). Pour the mochi batter into the pan, cover the pan very well with foil and bake at 300°F for 30-35 minutes, top should be set & there should only be a slight jiggle. Remove the foil and let the mochi cool in the pan for about 2 hours.

  • 3)

    Dust a large cutting board generously with potato starch, lift the mochi out of the pan and flip onto the cutting board. Dust the top of the mochi generously with potato starch. Use a sharp knife and cut straight down to make the slices, cut into square or rectangular pieces, coat every piece with potato starch. Place the mochi pieces into a large mesh strainer and shake to remove the excess starch. Serve immediately or store in a sealed container, at cool room temp they will stay good for about 2-3 days. Enjoy!

↓ Supplies to make this recipe ↓

 










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