Instructions

1. Combine glutinous rice flour, sugar, and water in a microwave-safe bowl. Stir until the ingredients are well combined and a smooth mixture is formed.
2. Cover the bowl with plastic wrap and microwave on high for 2 minutes.
3. Remove the bowl from the microwave, carefully uncover and stir the mixture. Re-cover with the plastic wrap and microwave for another minute.
4. Prepare a clean work surface by dusting it with cornstarch. Transfer the cooked mochi dough onto the cornstarch-dusted surface.
5. Knead the dough gently until it becomes smooth and elastic. If using, add a few drops of food coloring and knead until the color is evenly distributed throughout the dough.
6. Divide the dough into 12 equal portions. Flatten each portion into a small disc.
7. Place a scoop of your chosen flavor of ice cream in the center of each mochi disc.
8. Wrap the mochi dough around the ice cream, making sure to pinch the edges together to seal the ice cream within.
9. Repeat the process with the remaining dough and ice cream.
10. Arrange the completed mochi ice cream balls on a parchment paper-lined baking sheet, ensuring they are not touching to avoid sticking.
11. Freeze for at least 2 hours or until the mochi ice cream balls are firm.
12. Serve your homemade Japanese mochi ice cream and enjoy the wonderful blend of textures and flavors!