1 cup vegan vanilla ice cream - 6 balls
1 tablespoon of matcha powder (optional)
1 tablespoon of mashed strawberries (optional)
3/4 cup rice flour
3/4 cup water
1/4 cup sugar
1/2 cup potato starch
Mix it with the fruit or flavors you prefer to freeze and then freeze for about 4 hours until the ice cream is hardened.
To prepare the mochi dough, mix the rice flour, water, sugar and potato starch until there is no lump.
Cook in a 1000-watt microwave for 1 minute. Then mix again.
Then cook for another minute. Knead and cook for another 30 seconds at the end.
Place the mochi paste on a tray sprinkled with potato starch. Dust the top of the mochi with potato starch as well.
Put the dough into a 20x30 cm rectangular bowl. Place in the fridge to cool for 15 minutes.
Cut six 10x10 cm squares and place them between two stretch films.
Place 1 frozen ice cream ball in the center of the mochi dough, taking one dough square at a time.
Fold the four corners and, using cling film, quickly bend and cover with mochi dough to form a ball.
Immediately place the mochi in the freezer for 4 hours or until the ice cream is hardened.