How to make Korean Mochi 🍧🍧

Spread a sheet of parchment paper on a tray.
In a heat-resistant bowl, mix well the sugar and sweet rice flour.

Add water and mix continuously until you get a homogeneous mixture.

Cover the bowl with cling film without pulling the edges and put it in the microwave for a minute, then remove the bowl from the microwave and stir the mixture.

Repeat the previous step until the mixture becomes consistent and gelatin-like.

Sprinkle a little sweet rice flour on the work surface.

Place the mochi dough on top of the flour and sprinkle more on the surface of the dough.

Spread the mochi dough on the work surface and place it on the mold and put it in the refrigerator for 15 minutes to cool.

Remove the mold from the refrigerator and cut the mochi dough into circles using a cookie cutter.

Grease the sides of small molds with food coloring and spread a circle of dough inside each mold.

Add a ball of ice cream on top of each piece of dough. Close the edges of the dough and press them with your fingers.

Put the mochi molds in the refrigerator until they freeze, then take them out and turn them out onto a serving plate.