Scoop and wrap the ice cream balls

• Scoop the strawberry ice cream into small balls.
• Scoop the mint chocolate chip ice cream into small balls.
• Place a piece of plastic wrap over each ice cream ball and twist it to seal into a ball.
• Make about 6 of each flavour.

Freeze the ice cream balls

• Put all the wrapped ice cream balls into the freezer.
• Freeze until completely hard.

Make the mochi dough

• Measure out the glutinous rice flour (about 150-200 g).
• Add the caster sugar to the flour.
• Pour in 225 ml of water.
• Whisk everything together until smooth and free of lumps.

Microwave the dough

• Cover the bowl with plastic wrap.
• Microwave for 1 minute.
• Take it out and whisk again.
• Microwave for another 1 minute.

Stir and finish cooking

• Dip a spatula into water and stir the dough one more time.
• Microwave for another 30 seconds.

Divide the dough

• Cut the dough in half.
• Keep the dough covered while you work.