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1
Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.
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2
In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.
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3
Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.
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4
Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It'll be slightly translucent when the flour is cooked.
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5
Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.
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6
Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it's about 3/8-inch thick.
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7
Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.
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8
Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!
