Moshi Moshi もしもし

Peanut Ice Cream.

Peanut Ice Cream.
The dramatic nutty fragrance of a simple ingredient like peanut tasted like salty caramel compounded in frozen cream.
Tyng was not interested in sugar and was suffering from a headache at that time, but when I finally managed to convince her to give it a go (my nagging was causing her head more hurt), it was “hallelujah” written like a halo above her crowning glory! If you don’t like sweet ice cream, this is definitely for you.

Black Sesame and Green Tea Ice Cream with Grass Jelly, Black Pearls and Red Beans.

Saying “Open Sesame!” would reveal the Green Tea Sorbet, buried under the Black Sesame Ice Cream, Grass Jelly, Black Pearls and Red Beans. See the tiny green spot near the middle right of the cup?


Black Sesame and Green Tea Ice Cream with Grass Jelly, Black Pearls and Red Beans.
The toasty flavor of black sesame, which is almost akin to dark chocolate or French roast coffee danced on my tongue. Green tea ice cream (抹茶アイスクリーム, Matcha aisu kurīmu) now this pronounciation would twist your tongue 😉 was denser and creamier than most served in a Japanese restaurant or designer ice cream parlour as Elaine is not parsimonious with her ingredients. The richness of her sorbet is so profound, they seemed more like ice cream to me.

Chunks of fresh Mango fruits with Vanilla Ice Cream, Pearls and Jelly.

Chunks of fresh Mango fruit with Vanilla Ice Cream, White Pearls and Jelly.
Highly recommended especialy when Mangoes are in season. If you know me, you’ll know mango is not my favourite fruit. This one we had because Elaine said the mango was naturally very sweet that day. And yes, I ate more than I intended. The texture of the jellies (they have different flavours) were smooth and the pearls chewy, as should be, the signature of Taiwanese ice desserts.

Tony enjoying his share of the iced dessert.

Wide-eyed Tony enjoying his share of the iced dessert.

Jia Sheng and I.

Jia Sheng and I.
He was gracious to take over Elaine’s spot when she scrambled into the kitchen to stir the herbal tea. We were about to have a snapshot when the timer she held beeped.
Everything is cooked to precision and so you can expect consistent quality in this shop.


Moshi Moshi Dessert and Tea is a young start-up with young founders. Elaine, her husband and a cousin couple (age group mid 20s to mid 30s) are partners.

Elaine, one of the four young entreprenuers who founded Moshi Moshi Desserts & Tea.

Although the toll of today’s journey was testing me, Elaine’s bubbly nature is infectious!

It all started in 1876, no no this shop but the invention of the gadget that never leaves our hands and duh, I sleep with it, too… Yes! Telphone and now handphones, mobile phones, cellulars, smartphones, whatever you call it, Alexander Graham Bell’s invention gave us not only the new word “telephone” it also gave us the greeting “hello” (origin of this word is around 1885). Correct me if I’m wrong but I think the English learnt “hello” from the French “Ho là” during the Middle Ages. It meant “stop” and/or “pay attention” translating into “heare you me or come hither” evolving through the centuries to become hello. For long distance or to punctuate a warm greeting when seeing an old friend after a long absence, the ending is lengthened to helloooooooooooo!

Enough of sidetracking, let’s get back on course! Luckily, Tony was the designated driver on this trip or we’ll never get to our dessert place on time. Tony gave us two venue choices, BlackBall or a local business similar to the former. I love underdogs!

Elaine explained that when they first started their iced dessert business, they wanted something that greets their customers in a very bright and cheerful way. Although Elaine and her partners paid their dues spending a while in Taiwan learning this Taiwanese origin desserts from a retired old lady, they did not want a “Chinese” sounding trade name. After some research and brain storming, Moshi Moshi Dessert & Tea was unanimously voted in.

Moshi Moshi もしもし as opposed to Irrashaimase いっらしゃいませ gives one a friendlier warmer welcome. The minute I saw Elaine’s sunny smile at the counter when ordering our desserts, my lethargy from the long journey dissipated. Elaine’s effervescent personality resonated with the bubbly desserts in her shop.

Moshi Moshi, a telephone greeting in Japanese, takes on a whole new meaning now with Moshi Moshi Dessert and Tea… Stop! And pay attention! Do not scorn at the baubles in their desserts, this is one underdog others in the iced dessert industry may have to contend against!

I didn't realised Elaine gave me a 10% discount until posting this bill. What a gem! Thank you, Elaine :)

I didn’t realised Elaine gave me a 10% discount until posting this bill. What a gem! Thank you, Elaine 🙂

Tyng liked the Black Sesame best and I liked the Peanut. Tony said the Coconut is very good but we did not have a chance to savour it that day as some equipment (I think, too groggy to take in more info) was not shipped in yet.

A reader on my Facebook page, Bryan Anthony, commented:

Was there other day, I have to say.. moshi moshi is really good.

I love their yam. make from scratch, absolutely fresh… no bullshiit.. just pure indulgence.. something that’s missing in many of those commercial tawainese dessert that has flooded our market here in JB.

I truly respect this dessert, like the owner takes pride and respect for their product as well. And i’ll giv them a 4/5.

So Johorians, what are you waiting for?

Visit Moshi Moshi Dessert and Tea Facebook page here.

For more in-depth coverage of Moshi Moshi Dessert and Tea, please visit Tony’s blog at

Video on making Black Sesame Ice Cream:

Black Sesame Ice Cream Recipe (transcript from the video above).
3 tablespoons Black Sesame Seeds, crushed and roasted.
2 cups Heavy Cream.
2 cups Whole Milk.
1/2 cups Granulated Sugar.
4 Eggs.

Special Equipment:
Ice Cream Maker.

Combine the Cream and Sugar.

In a medium saucepan, add cream, milk, and half of the sugar. Whisk them together, turn the heat on high, and bring the mixture to boil. Then turn the heat off.
Make the Egg Yolk Mixture

Crack the eggs over the side of the bowl, and separate the egg yolks and egg whites into two separate containers.

In a small saucepan, whisk together egg yolks and sugar until well combined. Turn the heat on low.
Combine the Egg and Cream Mixtures.

Add yolk egg mixture to the cream mixture. Turn the heat on low and cook for 5 minutes, or until the mixture achieves a custard-like consistency.

Pour into your ice cream maker, and follow the instructions until it is ready. Serve your ice cream with fruit or jam.

P.S. I did not try making the Black Sesame Ice Cream so I do not know how it will turn out (my old ice cream maker died). I posted this in case someone might be interested. And by the way, you can use the egg whites for hair or facial masks. Do update me if you try this recipe 🙂

Moshi Moshi Dessert and Tea
Address: 19, Jalan Mutiara Emas 10/19,
Taman Mount Austin,
Johor Bahru, Malaysia.
GPS: 1.551693,103.785181
Hours: 11:30am to 11:30pm

This post covered the last of my one day JB (Johor Bahru) food trail with Tony and Tyng on 21st May 2013. I hope you enjoy them as much as I did blogging for you.

Happy day tripping 🙂

Caricatures of the founders of Moshi Moshi Dessert and Tea.

Caricatures of the founders and creators of Moshi Moshi Dessert and Tea. Guess which is Elaine?

23 Responses to “Moshi Moshi もしもし”
  1. thenerdyscribe says:

    Neat! 🙂 this sounds a lot better than Dairy Queen ice cream. 😀

  2. Kevin says:

    It’s so cool when the Japanese say Moshi Moshi on the phone (when I see them on TV).

  3. Laura Lynn says:

    The desserts are so different there! I like the idea of grass jelly but I’ve never tried it. Also the sweet beans and the pearls are new to me. I have to go over to Seattle on Wednesday so I AM going to look for a dessert place that will serve me something like what you posted. THere is a dessert called Mochi Mochi made with rice flour but I didn’t like it. It was stiff and chewy and under seasoned. Your’s looks WAY better!

    • Sam Han says:

      Hi Laura, do not be mistaken, mochi (glutinous rice flour balls) for moshi moshi (hello), both Japanese origin. Hope you’ll find a Tawainese iced dessert shop in Seattle. Have fun and safe tripping 🙂 Watch out Seattle! 😉

      • Laura Lynn says:

        Definitely. I am going to Uwajimaya, which is an Asian speciality food market and they have a BIG food court there. Plus great food. And I can stock up on good rice and maybe find grass jelly. Taiwanese dessert shop? I am going on Yelp to see if there are any close to the ferry!

  4. Looks like a fun place with fun food.

  5. Thanks for a great and cool post. I love the ingredients! If I don’t have an ice-cream maker, can I still make this? Thanks also for liking my post! Simple cherishes.

    • Sam Han says:

      Hi Simplecherishes, I am not very sure about making it without the ice cream maker but you may try this method at your own risk 🙂
      1. In medium heavy saucepan whisk together milk, egg yolks, and sugar. Cook over medium heat, stirring constantly with a rubber spatula, until the custard coats the back of the spatula.

      2. Strain custard through a fine-mesh sieve into a bowl placed in a larger bowl of ice water. If you don’t have a large enough bowl, fill one side of the sink with ice water and place the bowl of custard in there and stir until cooled. Stir in whipping cream, vanilla, and kosher salt. Cover and chill for 4 to 24 hours.

      3. Pour the chilled mixture in a large glass freezer-safe dish and freeze thirty minutes. Then whisk or stir to break up any large frozen chunks. Continue doing this for about two hours or until the consistency of soft-serve ice cream. Then place in a covered freezer container and freeze to ripen (harden) for at least 4 hours.

      Hope it works – Sam 🙂

  6. did they got any branches in Indonesia???

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