Ingredients

Prepare ice cream

Scoop 12 balls of ice cream, each about 2 tablespoons in size, and place them on a tray lined with parchment paper.
Freeze the ice cream balls for at least 1 hour until firm.

In a microwave-safe bowl, combine sweet rice flour, sugar, and water.
Cover the bowl with plastic wrap and microwave on high for 1 minute.
Stir the mixture to remove any lumps, then re-cover and microwave for another minute.
Stir again using a wet spatula (do not use a whisk). Microwave for another 30 seconds.
If desired, add a few drops of food coloring and mix until evenly distributed.

Dust a clean surface with corn flour and carefully scrape the sticky dough onto the surface.
Sprinkle more corn flour over the dough and roll it into a rectangle, about 30x35 cm (12-14inches).
Place the rolled dough on a tray lined with parchment paper and refrigerate for 30 minutes to set.

After the dough has set, use a 9.5 (3.75 inch) cutter to cut out circles from the dough.
Brush off any excess corn flour from the circles.
Quickly place an ice cream ball in the centre of each circle, flat side facing you.
Fold the dough around the ice cream, sealing the edges tightly to form a ball.
Wrap each mochi ball in cling wrap and place them seam-side down on a tray.
Freeze the mochi for at least 2 hours to firm up.
When ready to serve, let the mochi sit at room temperature for a few minutes to soften before eating. Store any leftovers in an airtight container in the freezer for up to 1 week.