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riceroar:

Mochi Daifuku Ice Cream Recipe
Served frozen.

Ingredients:· 1 cup shiratama-ko (glutinous rice flour)
· 1 1/3 cup sugar
· 2/3 cup water
· *For filling
· Vanilla ice cream
· *katakuriko (potato starch) or corn starch for dusting

Preparation:
Put water and sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Cover with plastic wrap and heat it in microwave for two minutes. Stir the dough. Heat it again in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko or corn starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. *The mochi is hot and sticky, so be careful not to burn your hands. Dust the mochi with katakuri-ko starch and spread it into a large rectangle. Cut it into small circles, using a biscuit cutter. Let the round mochi cool. Put a scoop of hard frozen ice cream on a mochi piece and wrap it by stretching mochi. Wrap it in plastic wrap. Repeat the process to make more pieces. Freeze the mochi ice cream and serve them frozen.
*Makes 10-12 daifuku.

You could make this recipe with different ice cream flavors, such as chocolate, mango, green tea, coffee, vanilla, and strawberry. DELICIOUS!!!

(Making these tonight bwehehehe)