Ep 10 | Spanish + Something stuffed + Japanese - 1 cup glutinous rice flour - ¼ cup sugar - 1 cup water - 1 tsp cinnamon - Corn starch for dusting Cinnamon sugar - ¼ cup sugar - ½ tsp cinnamon - Ice cream - Begin by scooping small balls of ice cream onto a tray lined with baking paper and place back in the freezer until as firm as possible, at least 1 hour. - To make the mochi dough, add the rice flour, water, sugar and cinnamon to a microwave safe bowl. Cover the bowl and place in the microwave for 1 minute. - Stir the mixture then re-cover and microwave again for another minute. Cover and microwave again for 1 minute. Repeat for another 30 seconds and continue until the dough is slightly shiny, if necessary. - Dust you workbench with corn starch and tip the mochi dough out onto the bench. Dust more corn starch on top of the mochi. - Use a rolling pin to roll the mochi dough into a large rectangle, about 1/2cm thick. If the dough sticks at all while rolling, continue to dust the top with corn starch. - Cut the dough into large squares that are larger than the scoops of ice cream. - Cut a piece of cling film and place into a small bowl. - Dust off as much corn starch as possible and place inside the bowl. - Add the ball of ice cream and pinch the mochi dough around to seal it in. Wrap the cling film around and twist to close. Repeat with the remaining scoops then place back in the freezer for another hour. - When ready to serve, make the cinnamon sugar but mixing the 2 ingredients together in a bowl. - Rub a small amount of oil around the mochi then roll in cinnamon sugar. - Allow to slightly thaw before eating. - @monmackfood