¾ cup sweet rice flour
¼ cup sugar
¾ cup water
Brown food colouring
Chocolate chip cookie dough ice cream
- Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap. Scoop ice cream into 10 prepared egg carton cups and flatten with a wet spatula. Make sure you have pressed out all the air bubbles. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
- Combine the flour and sugar in a microwave safe bowl and mix. Add the water and food colouring and mix thoroughly. Then, cover the bowl with plastic wrap and cook on high in the microwave for 1 minute. Stir the mochi and then cook for another 30 seconds. Stir again and cook for 30 seconds. The dough should change from opaque to somewhat translucent.
- Sprinkle your board with the corn starch and place the dough directly down. Sprinkle to top with more corn starch. Then using a rolling pin roll out the dough to ½ cm thickness. Then place in the fridge to cool down slightly before touching the ice cream.
- Once cool, cut the dough using a circle cutter and dust off any excess corn starch. You can re-roll any remaining scraps. Place the ice cream balls in the center of the mochi and fold over the sides until completely covered. Trim any excess dough and then wrap in plastic wrap and twist the end to seal tightly. Place in the freezer and repeat the process with each mochi. Place in the freezer one final time for an hour to seal completely and then unwrap and enjoy.