Mochi Ice Cream

Ingredients:

1/2 cup Sweet rice powder

1/2 cup Sugar

Water 100ml

Ice cream 150-200g

Cornstarch as needed

Directions:

1 Spread cornstarch onto a cutting board so the mochi wont stick
2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.
3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.
4 You can tell the dough is ready when it turns shiny and smooth.
5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.
6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.
7 Keep pulling and stretching until the dough is around 2 or 3 millimeters thin.
8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.
9 You are left with nice round mochi sheets.
10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.(you must do this or your mochi will melt to fast while making)
11 Put the ice cream onto the center of the mochi sheet. For a nice round mochi use an ice cream scoop.
12 Fold and join the edges and then back in the freezer.