Ingredients:

1 cup sweet glutinous rice flour

1/4 cup granulated sugar

1 cup water

corn starch for dusting

Ice Cream (flavor is up to you)[pre-scoop the ice cream into a lined egg carton with plastic wrap and chill for 2 hours or 2 days max]

The first thing you need to do is:In a bowl mix together the sugar, water and flour. Make sure it id fully emulsifies then clean the side of the bowl with a spatula. Cover the bowl with plastic wrap and microwave for 1 minute.

With a whisk, stir to get rid of any clumps and microwave again for another minute. After it is done continue mixing with a spatula but make sure to wet it first. Then microwave for 3o seconds.

On a dusted floor board, pour the Mochi and roll even until 1/2 in thickness. Dust the Mochi with cornstarch repeatedly and place in the fridge for 20 minutes. Once chilled dust with cornstarch and with a circle cookie cutter cut out circles and fill with ice cream. Then wrap tightly in plastic wrap a quickly as possible so the ice cream won’t melt, and store in a muffin tins to retain the shape.

[information from joshuaweissman.com]