- 3/4 cup sweet rice flour
- 1/4 cup sugar
- 3/4 cup water
- Yellow food colouring
- Corn starch
- Lemon Sorbet
- Scoop a golf ball size amount of sorbet onto a small sheet of plastic wrap. Bring the ends together and twist until no air bubbles remain and the sorbet is a sphere. Place in the freezer to set for at least 2 hours.
- Combine the flour and sugar in a microwave safe bowl and mix. Add the water and food colouring and mix thoroughly. Then, cover the bowl with plastic wrap and cook on high in the microwave for 1 minute. Stir the mochi and then cook for another 30 seconds. Stir again and cook for 30 seconds. The dough should change from opaque to somewhat translucent.
- Sprinkle your board with the corn starch and place the dough directly down. Sprinkle to top with more corn starch. Then using a rolling pin roll out the dough to 1/2 centimeters thickness. Then place in the fridge to cool down slightly before touching the ice cream.
- Once cool, cut the dough using a circle cutter and dust off any excess corn starch. You can re-roll any remaining scraps. Place the sorbet balls in the center of the mochi and fold over the sides until completely covered. Trim any excess dough and then wrap in plastic wrap and twist the end to seal tightly. Place in the freezer and repeat the process with each mochi. Place in the freezer one final time for an hour to seal completely and then unwrap and enjoy.