Lasagna-style iced mochi

Ingredients for 8 servings:

• 1 liter of ice cream of your choice, possibly different flavors
• 90 g glutinous rice flour
• 1 bowl of mixed berries
• 60 g sugar
• 110 ml water
• 4 handfuls of potato flour

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 15 minutes

Lasagna with ice cream and mochi

Place the ice cream in the refrigerator at at least 8°C to thaw slightly. Mix the glutinous rice flour with sugar and water until a lump-free mixture forms. Then, in a pan over medium heat, stir this mixture into a sticky dough, stirring constantly. Continue stirring until all the liquid has evaporated and the dough becomes smooth and difficult to stir. At this stage, it will be extremely sticky and will stick to everything without the cornstarch. Remove the mochi dough from the stove and let it cool. Generously dust the work surface with potato flour and place a little more in the center. Place a piece of the mochi dough, about two tablespoons in size, in the center of the work surface. First coat the sticky dough in plenty of cornstarch and then roll it out. Mash the berries in a bowl with a fork or masher. Fill a suitable container alternately with the mochi layers, berry mix, and ice cream. Top with a fruit spread or other sweet topping, if desired.