⁃ 90g glutinous rice flour
⁃ 180ml water
⁃ 50g caster sugar
⁃ 80g cornflour
⁃ Ice cream of choice
1. Portion out 30g scoops of ice cream, wrap in some cling film, shape into a sphere then freeze.
2. In a microwave safe bowl, whisk together the glutinous rice flour, sugar and water.
3. Loosely wrap the bowl with cling film and microwave the mixture for 2 minutes.
4. Take the bowl out of the microwave and stir the mixture with a spatula. Place the cling film on top of the bowl again and microwave on the same setting for 1 and half minutes.
5. Transfer the cooked mochi to a prepared work surface generously dusted with corn flour.
6. Dust more corn flour over the mochi in order to prevent it from sticking to your fingers and the rolling pin. Press the mochi down with your fingers to spread it out and roll it into a thin layer with a rolling pin.
7. Use a round cookie cutter (about 9cm in diameter), to cut out the mochi into rounds.
8. Place a piece of cling film on a work surface, then place a mochi round on top followed by another layer of cling film and another mochi round. Repeat the process for all mochi layers.
9. Refrigerate the stack of mochi rounds for at least 30 mins to allow it to cool down completely.
10. Take the stack of mochi and ice cream out of the fridge. Place one round mochi layer with cling film underneath on a work surface.
11. Dust the excess cornflour off the mochi with a pastry brush.
12. Unwrap the ice cream scoop and place it on top of the mochi layer. Wrap the mochi around the ice cream and give a good pinch to seal the mochi.
13. Wrap the mochi ice cream with cling film, twist it tightly at the top and put it back in the freezer. Repeat the process for the remaining ones.
14. Let the mochi ice cream freeze again for a few hours.
15. Leave the mochi ice cream for a few minutes at room temperature before eating in order to let the mochi layer soften.