Easy Ice Cream Mochi

1In a microwave-safe bowl, mix the mochiko and water (240 ml) until smooth. Microwave for 2 minutes, then stir well. Microwave for another 1-2 minutes until the mixture becomes translucent and sticky.

2Add sugar (50 g) to the mixture and stir until well combined. Let it cool for 10-15 minutes.

3Divide the mochi dough into 12 equal portions and flatten each portion into a small disc.

4Take a scoop of ice cream and place it in the center of each mochi disc. Wrap the mochi around the ice cream, sealing it completely.

5Dust your hands with cornstarch to prevent sticking and shape the mochi into smooth balls.

6Place the mochi balls on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.

7Serve the ice cream mochi chilled and enjoy the delightful combination of chewy mochi and creamy ice cream.