Taiwanese Mochi Ice Cream Bites (Gluten-Free)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/2 cup Sugar
• 1 cup Water
• 1/4 cup Cornstarch
• 1 pint Ice Cream
• 2 drops Food Coloring (optional)

Instructions

1. 1In a microwave-safe bowl, combine the 1 cup of Glutinous Rice Flour and the 1/2 cup of Sugar.
2. 2Gradually pour in the 1 cup of Water, mixing continuously with a whisk or spoon until the mixture is smooth and free of lumps. If using, stir in the 2 drops of Food Coloring until evenly distributed.
3. 3Cover the microwave-safe bowl tightly with plastic wrap. Microwave on high power (typically 100% power) for 1 minute (60 seconds). Carefully remove the plastic wrap, stir the mixture thoroughly with a spoon, then re-cover the bowl with the plastic wrap.
4. 4Return the covered bowl to the microwave and cook on high power for another 1 minute (60 seconds). The mixture should appear translucent and stretchy; if it is not, microwave for additional 15-second intervals, stirring after each, until it reaches this consistency.
5. 5Carefully remove the hot mochi dough from the microwave. Allow it to cool in the bowl for 5 minutes, or until it is warm enough to handle comfortably. While it cools, generously dust a clean, flat work surface with the 1/4 cup of Cornstarch.
6. 6Transfer the slightly cooled mochi dough onto the cornstarch-dusted surface. Dust your hands lightly with cornstarch, then gently roll the dough out to a thickness of about 1/8 inch (3 mm). Use a 2-inch (5 cm) round cookie cutter or the rim of a small glass to cut the dough into circles.
7. 7Take a small scoop (about 1 teaspoon or 5 ml) of the 1 pint of Ice Cream and place it in the center of each mochi circle. Work quickly to prevent the ice cream from melting.
8. 8Carefully bring the edges of the mochi circle up and over the ice cream. Pinch the edges together firmly to completely seal the ice cream inside, forming a small ball. Repeat this process for all mochi circles.
9. 9Place the sealed mochi ice cream bites on a plate or baking sheet. Freeze for at least 30 minutes, or until firm, before serving. Freezing helps the mochi set around the ice cream and prevents it from becoming too sticky.

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