Mochi Ice Cream Sandwiches

In a large bowl, mix the sweet rice flour, sugar, and water until smooth.

If using, divide the mixture into smaller bowls and add food coloring to create different colors.

Cover the bowl with plastic wrap and microwave for about 4-5 minutes, stirring halfway through, until the mixture becomes sticky and translucent.

Dust a clean surface with cornstarch and pour the mochi mixture onto it. Allow it to cool slightly before handling.

Once cool, sprinkle more cornstarch on top to prevent sticking and roll out the mochi to a thickness of about 1 cm.

Using a round cutter, cut out circles from the mochi sheets.

Place a scoop of ice cream in the center of each mochi circle and fold the edges over to encase the ice cream, pinching to seal.

Repeat the process until all mochi and ice cream are used.

Place each mochi ice cream sandwich seam side down on a baking sheet lined with parchment paper.

Freeze for at least 2 hours until firm.

Before serving, garnish with sprinkles and mint leaves.