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If you need help finding the right ingredients, just message me!

Ingredients: 
6 bite-sized/golf ball size scoops of ice-cream (you can make 12 if you double the recipe!)
½ cup (80g) of Mochiko or sweet/glutinous rice flour (Not regular white rice flour! "Glutinous" is not the same as "gluten". Rice is gluten free while "glutinous" just means sticky.)
½ cup (100g) sugar
½ cup (118g) of water
½~1 cup (60~120g) of cornstarch
*If you don’t have a measuring cup, just measure a full small teacup of all the ingredients.*
*get the kind of ice-cream that freezes firm and solid (non-generic brands are usually good). Softer ice-creams don't work as well and makes a mess.*
*sweet/glutinous rice flour is not the same as regular rice flour.*

Supplies:
microwave OR stove with a non-stick pan with a spatula
cupcake liners
plastic wrap
ice-cream scoop (medium to small ones)
measuring cups
muffin pan
microwavable bowl
soft spatula or spoon
working surface (like a cookie sheet)
*optional* butter knife/pizza cutter/pastry cutter for dividing the dough
*optional* rolling pin to roll out the dough

Please be aware of any possible allergies your child might have in the ingredients. 

We will be using the microwave. Please supervise your child if he/she needs help. 

Please be aware that the plastic wrap edge can be sharp. If your child needs help, the wraps can be precut and set aside. (Prepare 6 squares)

We will also be using the freezer to store the ice cream mochi.