You’ll Need:

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  • We love these silicone utensils – they come in lots of colours to suit every kitchen!
  • Digital scales to weigh everything out super accurately!
  • Mixing bowls – we use these glass ones as they’re very durable, and can be microwaved as needed in this recipe
  • A bench scraper like this one, which is perfect for cutting up your Biscoff Mochi dough, and picking it up
  • We you can get rice flour from some supermarkets, but we got ours online here


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  1. First prep the ice cream – scoop it out using a small ice cream scoop or 2 teaspoons, creating little balls, and place onto a baking sheet lined with greaseproof paper
  2. Freeze for a minimum of 2 hours (overnight is even better!)
  3. Meanwhile make the mochi dough – mix the rice flour, sugar and water together
  4. Cover with cling film and microwave in 1 minute bursts, whisking between each time
  5. After around the third go, you won’t be able to whisk anymore, and you will need to use a wet silicone spatula to bring the dough away from the edges and altogether
  6. Now stir in biscoff crumbs and combine into the dough
  7. Carefully stretch out the dough on a surface sprinkled with cornflour
  8. Split into 12 equal pieces, and working quickly, wrap each one around an ice cream ball from earlier, pinching together at the seam to seal
  9. Put back into the freezer for 2 hours, and allow to sit for a minute or so once removed before eating – decorate with more crushed biscuits to serve if you like!

Top Tips:

  • Trust the process with the dough – it seems really liquid-like and strange at first, especially if you’ve never made it before, but it’s actually really easy!
  • Only get one ice cream ball out at a time, and put each finished mochi in the freezer as soon as you’ve made it
  • Remember to allow mochi to soften at room temperature for a few minutes before consuming
  • Once the mochi has set, you can put into an airtight container – just keep the pieces apart by placing them into separate compartments, or mini muffin cases