I am tempted to create a Mochi song, simply because it makes me happy but since I’m tone deaf, I will be satisfied with telling the world—or at least you guys—about how yummy Magnolia Mochi is.
Traditional mochi is a Japanese rice cake made with glutinous rice. Polished glutinous rice is washed then cooked, after which, it’s pounded to make the pliable, moldable mochi. A special kind of mochi called daifuku has various sweet fillings, like anko (red bean paste). It is then rolled into a soft ball, then dusted with cornstarch so they won’t stick. Daifuku is yummy. There’s a play between the bland yet soft and gummy mochi and the sweet and pasty anko.
Still, can you imagine biting into a daifuku and being greeted by a mouthful of smooth, creamy ice cream? That’s exactly what Magnolia’s Mochi is. Mochi stuffed with ice cream. It’s available in two variants, ube and sesame. I tried the sesame and was quite happy with it. The mochi was thin, soft and flexible, holding the ice cream in without overpowering it, thanks to the relatively thin layer. The ice cream was creamy, sweet and reminiscent of green tea.
I’ve eaten Magnolia’s Mochi twice—one time after walking under the sun, making the ice cream center soft and the second time after refreezing the mochi. I like it best slightly melted, with the texture and consistency of soft serve ice cream. It gives the mochi a softer bite, allowing you to appreciate the gentle gumminess of the outer coating, while giving you a cold, creamy burst of flavor that gently spreads a velvety blanket on your tongue.
At PhP 9.95 per piece, it’s not the cheapest ice cream candy option out there, as I’m sure some people will opt to pop it in their mouth whole. Also, it’s still cheaper than other Mochi Ice Cream snacks (like Haagen Daaz). Despite the small size, it packs a flavorful punch that plays with flavors and textures so for me, I find it well worth it. I highly recommend grabbing a couple then stuffing it in your refrigerator’s chiller, rather than the freezer for that soft mochi experience.