Sweety dreams are made of Mochi: Sweety mochi is a traditional Japanese treat, with a Golden State twist. We use farm fresh California milk to craft our creamy, deeply-flavorful ice creams, then bundle them into soft, chewy, sweet rice dough. We never cut corners, and always insist on the best quality ingredients. Our story began in 1978, when we opened a mom-and-pop ice cream parlor in Monterey Park, California. We couldn't find authentic Asian-flavored ice creams, so we decided to make them ourselves. As our frozen treats grew in popularity, the entire family gathered on the weekends to help pack orders. Soon, Sweety ice cream was in markets across the country. We love what we do, and are proud to share our family's recipes with you! No corn syrup. Ube Purple Yam. Oo-Bae Ube! We use purple yam aka Ube (pronounced oo-bae) from the tropics of Southeast Asia to make our ube mochi ice cream. Ube is known for its vibrant purple color and slightly nutty, vanilla meets pistachio-like flavor. But don't take our word for it, U-be the judge! Mochi Magic: Mochi means pounded rice - in traditional old-style Japanese shops, mochi masters pummel the dough with a heavy wooden mallet until it's smooth and tender (i.e. most delicious stress reliever ever). No artificial sweeteners. No artificial colors. No rBST/rBGH.