Ingredients:

  • 1 cup (120g) sweet rice flour (mochi flour)
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) water
  • Cornstarch or potato starch for dusting
  • 1 pint (480ml) ice cream (flavor of your choice, e.g., matcha, vanilla, mango)

Instructions:

  1. Scoop ice cream into small balls and freeze until firm.
  2. In a mixing bowl, whisk together the sweet rice flour and granulated sugar.
  3. Gradually add water and stir until combined.
  4. Pour the mixture into a steamer or microwave-safe dish, cover, and steam for 20 minutes, stirring in between if using a microwave.
  5. Allow the cooked mochi to cool slightly, then sprinkle a clean surface with cornstarch. Place the mochi on the surface and cover with more cornstarch.
  6. Roll out the mochi dough to desired thickness using a rolling pin and cut into squares.
  7. Place a frozen ice cream ball in the center of each mochi square. Pinch the corners together to seal the ice cream inside.
  8. Place the assembled mochi on a cookie sheet and return to the freezer for at least 30 minutes to set.