Generously sprinkle cornstarch on a large cutting board.

[Making the Dough] Put the sweet rice flour in a microwave-safe container and slowly add water. Mix well, then add sugar and mix again.

Cover loosely with plastic wrap and microwave at 600W for 2 minutes. Remove and stir with a wooden spatula. Microwave again for 1 minute and stir.

It's ready when it becomes glossy.

Wet the wooden spatula and flatten the dough onto the cornstarch-covered board.

Dust with cornstarch, flip it over, and gently stretch it with both hands (it stretches easily, so don't lift it too high). Be careful as it will be hot at first.

Repeat step 6, shaping with your fingers until it's 2-3mm thick.

Once completely cooled, cut out circles using a bowl or a cookie cutter if you have one.

Remove the excess mochi dough. If freezing, proceed to step 10. If wrapping immediately, go to step 11.

[Freezing] Place plastic wrap between each piece, seal tightly to prevent drying, and freeze.

[Wrapping] Place ice cream in the center of the dough. Work quickly to place a well-shaped scoop of ice cream.

Pull the edges together and seal quickly. Freeze immediately with the sealed side up, and enjoy when you want!

Here's what it looks like when cut.

I used a case from a pack of mini Yukimi Daifuku (9 pieces). In this case, I used a cup about 8cm in diameter to cut the dough.

Success~☆ So evenly shaped! If you have a Yukimi Daifuku case, it makes the neatest result＾＾

The 'Soft Ice Cream Mochi - Recipe ID:17479218' created during this process is easy to wrap.