Ingredients:

  • 1 pint premium ice cream (strawberry, green tea, or mango)
  • 100g shiratamako or mochiko (glutinous rice flour)
  • 50g granulated sugar
  • 180ml water
  • 1/2 cup cornstarch or potato starch (for dusting)

Instructions:

  1. Line a muffin tin with plastic wrap. Scoop approximately 2 tablespoons of ice cream into each well, forming spheres. Freeze for at least 2 hours until rock hard and frosty.
  2. In a microwave-safe glass bowl, whisk together the glutinous rice flour, sugar, and water until smooth and free of lumps. Cover loosely with plastic wrap.
  3. Microwave on high for 1 minute. Stir with a wet silicone spatula until the edges start to look translucent.
  4. Microwave for another 1 minute, then stir again until the dough is translucent and matte. It should look like thick, heavy taffy at this stage.
  5. Dust a work surface generously with cornstarch. Roll the hot dough to 1/8 inch thickness until it covers the entire work area evenly.
  6. Cut into circles using a 2.5-inch cutter and refrigerate for 15 minutes to cool until firm but still flexible.
  7. Place one frozen ice cream scoop in the center of a dough circle. Pinch the edges to seal until the seam disappears into the dough.
  8. Wrap tightly in plastic wrap and return to the freezer immediately.