Thoroughly mix your shiratama flour and rice flour together, along with the sugar in a microwave-safe bowl.
Add water, stirring to let the other ingredients dissolve and blend.
Lightly cover with wrap, and warm it up for about 4 minutes at 600 watts. Make sure to take it out every 30 seconds to a minute.
Once you the mixture has a stiff, sticky consistency to it, stir it well with a spatula. If you find it too thick and heavy at this point, adjust the texture with very small amounts of additional water.
Dust a large bowl or vat with katakuriko (or cornstach) and place the mochi on top.
Knead the mochi while dusting its surface with katakuriko (or cornstarch), and portion it out into 5 to 7 pieces. Take each piece and roll it out into a circle, then let cool.
Lay one sheet of plastic wrap on the bottom and sides of a cereal bowl.
Once the mochi has cooled down, lay a sheet of the rolled out mochi at the bottom of the bowl from earlier. Place a small scoop of ice cream on the center of the mochi sheet. Quickly wrap the ice cream with the mochi so it doesn't melt.
Bundle them in little parcels in plastic wrap, and chill in the fridge.
Story Behind this Recipe
I heard that you could make the famous yukimi daifuku at home.
Flavoring your ice cream with fruit jam is a great way of changing it up if you get bored of the regular vanilla kind.