Using an ice cream scoop, scoop out 8 balls of ice cream and place in each pocket.
In a medium mixing bowl whisk together the rice flour and sugar. Pour in the water and mix until smooth.
Cover with plastic wrap and microwave on high for 1 minute. Remove and stir with a rubber spatula.
Sprinkle corn starch over a silicone sheet or parchment paper. Place the cooked mochi dough onto the corn starch.