Freezing Mochi Dough for Ice Cream Mochi
I want to make ice cream mochi using frozen mochi dough. The dough will be made from rice flour and will be pounded / kneaded to the right consistency, then broken into blocks and placed in the freezer for future use. I will then defrost it when need be.
my question is,
1) Will this be a good idea?
2) Will it change the elasticity when I use it to make the ice cream mochi?
3) How long can I store this before it goes bad?