entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: oh joy!

by Grace Bonney

Joy is one of my favorite people to follow on Twitter since she moved to San Diego from Philadelphia. She has been sharing her new sunny lifestyle with her followers, in between launch parties (her own!), quick food adventures, and of course updates to her Oh Joy! blog. Joy brought us a fab recipe for little pizzas in the early days of the In the Kitchen With column. This week she’s back for a sweet recipe for one of her recent cravings in Southern California — Frozen yogurt and mochi! Even if it’s not warm and sunny where you are, I hope you’ll try this or be inspired to go find some frozen yogurt where you live. It’s never too cold for frozen yogurt is it? –Kristina

About Joy: Joy Deangdeelert Cho is a graphic designer and blogger who has worked with numerous fashion clients in New York before launching her own business, Oh Joy!, in 2006. She now designs textiles, packaging, and branding for clients in the fashion and food industries, sells her stationery line nationwide, and authors the popular Oh Joy blog. She recently launched a new food blog, Happy Lady Eats, chronicling her foodie adventures. Originally from Philadelphia, Joy now lives in San Diego, CA.

CLICK HERE for the full recipe after the jump!

Why Joy chose this recipe: Hello, my name is Joy – and I am a tart frozen yogurt addict. While I love desserts of every kind, I’ve found that tart frozen yogurt (like Pinkberry, Red Mango, and Yogurtland) satiates a different part of my sweet tooth. It’s refreshing and light and can be enjoyed post dinner as a guilt-free and all natural dessert. After I came across a recipe for homemade tart fro-yo in a recent issue of Sunset Magazine, I’ve been making it on almost a weekly basis. Add some mochi (chewy Japanese rice cake) and you’re ready for a sweet, tart, tangy, (and chewy) treat.

Tart Frozen Yogurt (adapted from a recipe by Sunset Magazine)

32 oz. container of Plain Nonfat Yogurt (I like Straus Family Creamery)

5/6 cup of Sugar (this is 1/2 cup + 1/3 cup)


1. Whisk together the yogurt and sugar until the sugar dissolves. Add more if you prefer a sweeter taste.

2. Pour mixture into an ice cream maker and churn for 25-30 minutes. Make sure your ice cream maker base has been in the freezer for at least 24 hours, as the colder it is, the more creamy (and less icy) the fro-yo will be.

3. After 25-30 minutes, the fro-yo should be creamy and thick – in between the texture of sorbet and ice cream.

4. Enjoy some immediately and transfer the rest into an airtight container and freeze for later.


1 cup of Mochiko Rice Flour

1-1/2 cup of Water

1 cup of Sugar

extra 1/2 cup of Water

Cornstarch for dusting

Baking pan covered in a sheet of wax paper and sprinkled heavily with cornstarch

1. In a saucepan, add 1/2 cup of water and 1 cup of sugar to the stovetop on low to medium heat. Stir until the sugar dissolves into a syrup and keep on low.

2. In a large microwavable bowl, mix flour & water until smooth – the mixture will look like a thick glue.

3. Cover flour/water mixture with plastic wrap and microwave on high for 5 minutes. Remove and mix well with a wooden spoon. The mixture will look like it has solidified but you should be able to stir through its now thicker consistency.

4. Add the sugar mixture from the stovetop and continue to mix. After it’s all mixed together it should have a cloudy and thick consistency but still able to be poured.

5. Pour the mixture onto the wax papered & starched baking pan. Spread evenly with a wooden spoon.

6. Sprinkle the top heavily with cornstarch. Let mochi cool.

7. Once the mochi is firm, distribute the top layer of cornstarch evenly with your fingers to coat any shiny areas. Flip it over on a cutting board and make sure the back side is evenly coated as well.

8. Once the mochi is completely cool, cut into small 1/2″ squares and continue to coat with extra cornstarch while cutting to avoid letting the pieces stick together.

9. Store in an airtight container in the refrigerator for up to one week or in the freezer for a few weeks.

Finally, serve up scoops of tart fro-yo with fruit or preserves (apricot shown here) and top with some mochi! Enjoy!


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  • yum!! that looks so good! even at 8:30 in the morning. i think that will be the next thing i make with my ice cream maker. thanks for sharing joy!

  • This looks perfect for lazy weekend breakfasts. I hope I can get my 3yr old to try some.

    I’m excited to hear Grace and Joy speak at the Alt Summit. Exciting!

  • mmm – it’s like homemade pinkberry! I’ve never even thought to make fro-yo in my ice cream maker, silly me. Can’t wait to try!

  • thanks guys! the dress is from forever 21 from like 4 years ago (sorry! i hate it when i see something i want that is no longer available!)

  • If i didn’t have a sleeping baby, i’d be out purchasing an ice cream maker! Guess it’ll have to wait til’ morning..

  • oh yum! i follow your blog, joy. now I feel closer to you after seeing your cute face! the only way i eat mochi is on top of tart red mango, in my neck’o the woods. mochi ice cream it good too. never thought of making it at home…what fun! thanks!

  • I love her blog. I’m glad I found out about her food blog now. And, god, she’s so adorable in that dress! Ice cream maker is now on my Christmas list!

  • I made this frozen yogurt tonight and it was delicious! Even my skeptic boyfriend liked it. After making several complicated ice creams involving custard and whatnot, the simplicity of this recipe was awesome. (Also, big fan of the Oh Joy blog!)

  • I just made the mochi and I think there may be an error with the amount of water listed in the ingredients. Is there supposed to be an extra 1/2 cup of water in addition to the 1-1/2 cups of water? I initially added 1-1/2 cups of water to the flour but it did not look like a thick glue (much runnier). I then started over with just 1 cup of water and it seemed to be the correct amount. Thanks!

  • I too had trouble with the recipe just like Emily said. It should be 1 cup of water added to the rice flour. So glad to know this can be made at home!

  • hello all,

    sorry for any confusion about the amount of water. the amounts listed are correct. however, step 2 should say to mix the 1-1/2 cup of water with the flour. whereas the extra 1/2 cup was to be mixed with the sugar on the stovetop. the amount of water could vary based on the power of your microwave and altitude. when i made it with less water, it got too hard and not gummy at all. so that particular amount worked for me. but i think that starting with just one cup as emily & peggy did is a good idea. and then only add more if it’s too thick as it was for me.

    thanks guys! glad you enjoyed the recipe!


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