Egg-Free Mochi Ice Cream Bites

Ingredients

• 1 cup Glutinous Rice Flour (Mochiko)
• 1/2 cup Sugar
• 1 cup Water
• 1/4 cup Cornstarch
• 1 pint Dairy-Free Ice Cream (your choice)

Instructions

1. 1Using the 1 pint of Dairy-Free Ice Cream, scoop 6 small, uniform balls. Place these ice cream balls on a small tray or plate lined with parchment paper and freeze for at least 2 hours, or until completely solid.
2. 2In a medium-sized microwave-safe bowl, combine the 1 cup of Glutinous Rice Flour (Mochiko), the 1/2 cup of Sugar, and the 1 cup of Water. Stir thoroughly with a whisk or spoon until the mixture is smooth and no lumps remain.
3. 3Cover the bowl tightly with plastic wrap. Microwave on high power for 2 minutes. Carefully remove the bowl, stir the mixture vigorously with a spatula, then re-cover with plastic wrap and microwave on high power for another 1 to 2 minutes, or until the dough appears translucent and is very sticky.
4. 4While the dough is still warm, dust a clean, flat work surface generously with the 1/4 cup of Cornstarch. Carefully scrape the hot mochi dough from the bowl onto the cornstarch-dusted surface and gently knead it for about 1 minute, pressing and folding it into itself, until it is fully coated with cornstarch and less sticky to the touch.
5. 5Divide the cornstarch-coated mochi dough into 6 equal portions. Take one portion and gently flatten it into a circle, approximately 3-4 inches (7-10 cm) in diameter and about 1/8 inch (3 mm) thick; repeat for the remaining 5 portions.
6. 6Working quickly, retrieve one frozen ice cream ball from the freezer. Place it in the center of one flattened mochi circle and carefully bring the edges of the mochi up and around the ice cream ball, pinching them together firmly at the top to completely seal the ice cream inside, ensuring there are no gaps.
7. 7Roll each sealed mochi ice cream bite gently in any remaining 1/4 cup of Cornstarch to prevent sticking. Place the finished mochi bites on a clean tray or plate and freeze for at least 30 minutes before serving; this ensures the ice cream is firm and the mochi holds its shape.

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