Colorful, soft, and sweet; there isn’t a treat quite like mochi!
While visiting, we had the pleasure of interviewing Christopher Wong, the co-founder of Mochidoki. Christopher explained that he has many fond memories of mochi. Some of his earlier memories were from his childhood in Hong Kong when he would eat mochi with his grandmother after school. This deep love for mochi inspired Christopher to open Mochidoki.
One of the most challenging things about making mochi is getting the dough to remain soft while the ice cream is frozen. Christopher explained “we managed to find a way so that the mochi stays nice and soft even though it’s frozen. We spent a lot of time on developing.” The process was perfected so that the mochi is absolutely flawless when taken out of the freezer: the dough is soft while the ice cream remains just the right consistency and firmness that ice cream should be.
This summer, Mochidoki’s seasonal flavors are Cake Batter and Turmeric Hot Honey. We were intrigued by both flavors and sampled the Turmeric Hot Honey flavor for this episode. It was absolutely delicious, with the right amount of sweet and spicy. If you are looking for a sweet treat in Downtown Manhattan this summer, we highly recommend swinging by Mochidoki.