INGREDIENTS 200 grams glutinous rice flour 100 grams sugar 250 milliliters water Cornstarch, for dusting 1 liter vanilla ice cream
PREPARATION 1. Line a 11-inch diameter bowl with plastic wrap. 2. Combine the glutinous rice flour, sugar, and water in a medium pan. Heat over medium heat and stir constantly for about 3 minutes, until thickened and chewy. 3. Dust a clean work surface with a generous amount of cornstarch. Transfer the mochi mixture to the surface. Roll out the mochi into a circle a bit larger than the diameter of the bowl. Carefully transfer the mochi to the bowl. 4. Scoop the ice cream into the mochi-lined bowl. Fold any excess mochi over the middle, encasing the ice cream. Cover with plastic wrap. 5. Freeze for 3 hours. 6. Invert the mochi to release from the bowl and dust with more cornstarch, if desired. Slice and serve. 7. Enjoy!