Ingredients:

  • 1 cup Sweet Rice Flour (Mochiko/Glutinous Rice Flour)
  • 1/4 cup Granulated Sugar
  • 3/4 cup Water
  • 1-2 drops Food Colouring (Optional)
  • 1/2 cup Potato Starch or Corn Starch (for dusting)
  • 5 pints Pre-scooped Ice Cream (scooped into 12 balls and frozen solid)

Instructions:

  1. Scoop the firm ice cream into 12 uniform balls and place them on a parchment-lined tray. Freeze until rock-hard (minimum 2 hours).
  2. In a microwave-safe bowl, whisk together the sweet rice flour and sugar. Gradually whisk in the water (and optional food colouring) until smooth and lump-free.
  3. Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir well. Repeat in 30-second intervals, stirring vigorously after each, until the mixture is opaque, very thick, and pulls away from the sides (about 3-4 minutes total).
  4. Generously dust a clean workspace and rolling pin with potato starch/cornstarch. Carefully scrape the hot dough onto the prepared surface. Dust the top, and once cool enough to handle, gently knead it briefly.
  5. Roll the dough into a thin rectangle, approximately 1/8 inch (3mm) thick. Use a 3.5-inch cookie cutter to cut out 12 even circles. Keep unused dough covered.
  6. Working quickly, remove the rock-hard ice cream balls from the freezer. Place one mochi disc in your palm, place one ice cream ball in the center, and gently pull the edges of the mochi up and over to seal completely.
  7. Place the finished mochi seam-side down on a parchment-lined tray. Freeze immediately for at least 1 hour before serving.