Use extra corn starch to give yourself that Founding FathersвЂ™ powdered wig look youвЂ™ve been wanting to try. Dust the rolling pin and your hands with corn starch before using to flatten out the dough. Once cooled, spread the mochi dough into a thin layer with a rolling pin. Sprinkle more corn starch on top of the mochi dough, as needed to prevent from sticking. Then pour out the cooked mochi dough on top of the parchment paper. Place parchment paper down and dust it generously with corn starch.If you want to add some food coloring, nowвЂ™s the time to mix it into the dough. The color of the mochi dough should change from white to almost translucent. Stir again, cover, and cook for 30 seconds to finish cooking. Cover again with loose plastic wrap and cook for 1 minute.

Take out the bowl and stir the mochi dough with a wet rubber spatula. Put the bowl in the microwave and heat on high (for a 1200w microwave oven) for 1 minute.

Cover your bowl loosely with plastic wrap.

Add water and keep whisking until completely blended. Combine the rice flour (mochiko) and sugar in a medium bowl and whisk all together.

Once the ice cream balls are frozen, start making the mochi dough.Snack on some leftover ice cream while you wait. Place the muffin pan back into the freezer and wait 3-4 hours or until the ice cream is frozen solid. Using the cookie scooper, scoop out the ice cream into the aluminum/silicone muffin liners.Cookie dough scooper (smaller than an ice cream scooper).If youвЂ™ve ever wondered how you can make your own mouthboggling mochi ice cream, today is the day! Take this signature mochi ice cream recipe and make it your own with a drop of food coloring! Oh, the sweeeet possibilities. Prep/Cook Time: 1 hr prep, 6-8 hrs of refrigeration with 5 mins of cook time

Mochi icecream