| 50 g | glutinous rice flour |
| 200 g | ice cream |
| 100 ml | water |
| 100 g | sugar |
| 50 g | tapioca starch |
| assorted food coloring |
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.
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!
