Sweet Japanese Mochi Ice Cream

Ingredients

• 1 cup sweet rice flour (glutinous rice flour)
• 1/4 cup granulated sugar
• 1 cup water
• 1 cup cornstarch for dusting
• 1-2 cups ice cream (any flavor) scooped into balls and frozen solid

Instructions

1. 1 Line a baking tray with parchment paper and place scooped ice cream balls onto the tray. Freeze until solid.
2. 2 In a microwave-safe bowl, mix the sweet rice flour, sugar, and water until smooth.
3. 3 Cover the bowl with plastic wrap, leaving a small gap. Microwave on high for 1 minute.
4. 4 Stir the mochi mixture with a wet spatula, cover again, and microwave for another 1 minute.
5. 5 Repeat the stirring and microwaving process for 30 seconds until the mochi is slightly translucent and cooked through.
6. 6 Dust a work surface with cornstarch and transfer the cooked mochi onto it. Dust your hands with cornstarch.
7. 7 Roll the mochi into a log and cut into 6 equal pieces. Flatten each piece into a circle.
8. 8 Place a frozen ice cream ball into the center of each mochi circle. Pinch the edges to seal and shape into a ball.
9. 9 Wrap each mochi in plastic wrap and freeze for 1 hour to set.
10. 10 Before serving, let the mochi ice cream sit at room temperature for a few minutes to soften slightly.