Mochi with ice cream - the most original summer dessert

Cover a small baking sheet with parchment. Spoon 12 scoops of ice cream on top of it with a special spoon and put it in the freezer while you do the dough.

In a deep microwave-safe bowl, combine the rice flour, sugar, and water.

Cover the bowl with cling film and poke holes in it with a toothpick. Microwave for 1 minute at medium power.

Stir the dough with a whisk to remove any lumps. Microwave for another 1 minute.

Soak a spatula with water and stir the dough again.

It is better not to use a whisk this time because of the stickiness of the mass.

Add a few drops of dye for colored mochi. Stir to distribute it evenly.

Cover again with plastic wrap and microwave for 30 seconds.

Place the dough on a starchy parchment, sprinkle with starch on top too.

Roll out the dough into a thin layer. While rolling, sprinkle lightly with starch on both sides to keep it from sticking.

Put the rolled dough in the refrigerator for 30 minutes. Then cut a round blank out of it using a special die-cut shape or an ordinary glass.

Shake off excess starch and place a scoop of ice cream in the center. Pinch the edges of the dough firmly, making them rounded.

Wrap the dessert in cling film and place in the freezer for at least 2 hours. Make mochi from the rest of the blanks in the same way.

Mochi can be placed on a small baking sheet, in a muffin dish, or in an egg carton to help keep it in shape.

Leave the dessert at room temperature for 5-10 minutes before serving.