Step by step

Method

5 steps

1. 1

   Scoop 10–12 small ice cream balls (about 1–1½ tablespoons each) onto a parchment-lined plate. Freeze until rock-hard, at least 1 hour — soft ice cream melts the second it hits warm mochi.

2. 2

   In a microwave-safe bowl, whisk 1 cup (140 g) sweet rice flour (mochiko), ¼ cup (50 g) sugar, and 1 cup (240 ml) water until smooth (add a drop of food coloring now if you want). Microwave 1 minute; stir hard. Microwave 1 minute more; stir. Microwave another 30–60 seconds until the dough looks thick, sticky, and slightly translucent — it should pull from the sides in a stretchy mass. Total microwave time is usually about 2½–3 minutes.

3. 3

   Dust a counter heavily with cornstarch or potato starch. Turn out the hot mochi and cool until you can handle it, 2–3 minutes. Dust the top, then roll to about ¼-inch thick. Cut 3-inch circles with a cutter or glass.

4. 4

   Working one at a time with cold hands, place an ice cream ball in the center of a circle, wrap the mochi up and around, and pinch the seam shut. Dust off excess starch. Set seam-side down on parchment and return to the freezer as you go so nothing softens.

5. 5

   Freeze at least 30 minutes more. Soften 1–2 minutes at room temperature before biting so the mochi isn't icy-hard. You want a stretchy mochi shell around a cold ice cream center — not a sticky mess that won't seal or ice cream puddles from working too slow.