- ice cream scoop
- muffin liner
- baking sheet
Scoop the desired ice cream flavor into balls and place in silicone muffin molds. Transfer to freezer and let chill while preparing the mochi dough.
- 50 g glutinous rice flour
- 100 g sugar
- assorted food coloring
- plastic wrap
- rubber spatula
Mix sticky rice flour, water, and sugar in a bowl while whisking until you get a smooth, lump-free paste. At this point, you can also add a few drops of food coloring, if desired. Cover with plastic wrap and microwave the mixture for approx. 4 min. at 600W. Remove and stir gently with a rubber spatula. Then microwave again for approx. 2 min. Stir the mixture carefully (attention, it's very HOT!)
Generously spread the tapioca starch on a clean work surface and place the mochi dough on it, also dusting generously with tapioca starch. Thinly roll it out with a rolling pin and then cut out 6 circles using a cookie cutter ring (approx. 10 cm/ 4 in. in diameter).
Fill each circle with a scoop of ice cream, fold over and twist together at the end to seal firmly. Transfer to freezer and let chill for approx. 1.5 – 2 hrs., or until firm. Once ready to serve, take out or the freezer and serve immediately. Enjoy!