These 2-ingredient cookies are magical and can be made into pancakes. Never buy pancake mix again!

Kat Lieu’s 2 -ingredient ice cream mochi cookies

dear friend,

did you know you can make cookies using just two ingredients: ice cream and glutinous rice flour? And that you can use the very same batter to make gluten-free pancakes! Mind-blown yet? I know mine was when I made these goodies at home for my son, Phil, to snack on after coming home from middle school.

At first, he was a little skeptical because I used durian ice cream to make these cookies (you can use your favorite ice cream) but after one taste, he was sold!

Here are a few little tips I learned along the way:

• The batter consistency should look like smooth, wet mashed potatoes for cookies. For pancakes, make it just a touch runnier—but not watery.

• If you want fluffier cookies or pancakes, stir in a pinch of baking powder.

• After baking the cookies, let them cool on a wire rack so they don’t get soggy on the bottom.

I personally loved the pancakes even more, because I can never say no to a good, fluffy pancake, drizzled with syrup and hot off a pan!

The possibilities here are really endless, and this might be one of the easiest cookies (or pancakes!) you’ll ever make. So, are you ready for some fun creations?

If you’re in the mood to play around, here are some fun variations:

• Double chocolate: Use chocolate ice cream and choco chips as the mix-in

• Matcha: Use matcha ice cream and white choco chips or macadamia nuts

• Strawberries and cream: Use strawberry ice cream and drop in white choco chips

• Ube and cheese: Use ube ice cream and add cheese! Or cookies and cream cookies!

You don’t have to use durian ice cream like I did, LOL!

Enjoy and have fun and happy baking as always,
xoxoxo,

Kat Lieu @katlieu

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield 8 cookies

Author Kat Lieu

Prep time

10 Min

Cook time

12 Min

Total time

22 Min

Print

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2-ingredient mochi pancakes or mochi cookies recipe by Kat Lieu

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Ingredients

For the batter

• 2 cups of your favorite ice cream
• 1 cup Mochiko or glutinous rice flour
• 1 cup of your toppings/add-ins of your choice. It can be a mix, it can be chocolate chips
• a little water, until the texture is right

Instructions

For the cookies

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.
2. Place the ice cream in a heatproof bowl and microwave until melted, about 30 seconds. Stir in the Mochiko (glutinous rice flour) to form a thick batter.
3. Gradually mix in water, 2 tablespoons at a time, until the batter resembles runny mashed potatoes. A runnier batter will yield smoother cookies, while a thicker, drier batter will produce denser cookies.
4. Fold in any mix-ins, if using.
5. Spoon the batter into rounds onto the prepared baking sheet, leaving a little space between each (they won’t spread much). Bake until the bottoms and edges are golden brown, about 12 minutes.
6. Transfer to a wire rack to avoid the cookies from steaming on the hot baking sheet.

For pancakes instead

1. Follow the directions for mixing the batter. If needed, add a little extra water so the pancake batter is slightly more runny and pourable, but not watery.
2. Preheat a lightly greased skillet or frying pan. Spoon the batter into rounds and cook on medium-low heat for about 2 minutes. You may not see bubbles forming, but once the pancake feels set and flip-ready, turn it over and cook for another 2 minutes. To ensure the pancakes are fully cooked through, you can cover the pan with a lid while cooking.
3. Serve warm with syrup and your favorite toppings.

Recommended Products

108 Asian Cookies

Modern Asian Kitchen

Mooncake Molds

Mochiko Glutinous Rice Flour

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