Now cover your work surface with some plastic wrap and dust it generously with corn starch.
You can tell that it's done when the dough is shiny and almost translucent. Cover it back up and put it into the microwave for another 30 seconds to finish cooking. After two minutes, take it out and give the mochi a stir so that it doesn't burn. Put the bowl in the microwave and heat it on high heat for 2 minutes. Add in a little bit of the food coloring, stir it well, and then cover with some plastic wrap. I like to add a little bit of color to my mochi to distinguish the flavors, so since i'm using strawberry cheesecake, i'm going to make the mochi light pink. Stir it well and then pour in the sugar and mix until everything comes together. When you're ready to make the mochi, pour your sweet rice flour into a bowl and combine it with the water. You want the ice cream nice and hard because it's going to melt quickly when you handle it. First, scoop out some ice cream into mini cupcake liners and freeze them in the pan for about an hour. ½ cup of sweet rice flour, I recommend the Mochiko brand (you can also use glutinous rice flour) - ¾ cup of water - ¼ cup of sugar - your favorite ice cream - corn starch for dusting - food coloring I like to use a cupcake pan as my mold so that it forms consistently sized mochi balls. Recipe: This makes about 10-12 mochi ice cream.
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