1. Mix the rice flour, 3 tbsp of corn flour, sugar, water, and optionally some pink food coloring in a microwave-safe bowl until well combined. Cover with plastic wrap and microwave for 3 minutes.
2. Let the mochi cool for ~5 min minutes. Then uncover the plastic wrap, add the butter, and mix the dough with a large spoon until it becomes smooth, this should take ~ 5-10 minutes.
3. Sprinkle the work surface very generously with cornstarch, then pour the dough onto the work surface. Cover the dough with more cornstarch, and roll it out into a large flat sheet about 1/4 in thick. Brush off any excess cornflour.
4. Use a cookie/biscuit cutter to cut large circles out of the dough. Scoop some strawberry icecream into the center of the circle. The circle should be large enough to wrap around the icecream.
5. Gently pull the dough on the sides up and around the icecream, then pinch the edges to seal it. Flip it over and place seam side down on a cupcake liner.
6. Enjoy these immediately for a softserve icecream consistency, or place them back in the freezer for another hour for a more firm texture.
