Ingredients:

  • 3 cups (720 ml) your favorite ice cream, softened
  • Powdered Sugar for dusting
  • ¾ cup (90 g) Glutinous Rice Flour (Mochiko)
  • ½ cup (100 g) Granulated Sugar
  • ¾ cup (180 ml) Water
  • ½ cup Potato Starch or Corn Starch (for dusting)

Instructions:

  1. Scoop ice cream into balls and freeze on a parchment-lined baking sheet until solid.
  2. Combine glutinous rice flour, sugar, and water in a microwave-safe bowl.
  3. Cover and microwave for a specified time, then stir and repeat until the dough is translucent and sticky.
  4. Heavily dust a work surface with potato or cornstarch. Turn out the dough and carefully knead to cool it slightly.
  5. Divide the dough into 6 equal portions.
  6. Flatten each portion of dough, place a frozen ice cream ball in the center, and wrap the dough around it to completely enclose the ice cream.
  7. Place the assembled mochi ice cream back on the baking sheet and freeze for at least 30 minutes to firm up.
  8. Thaw slightly before serving (around 5-10 minutes).