In a medium bowl, whisk together the sweet rice flour, cornstarch, and sugar until well combined. Gradually stir in the milk and strawberry syrup until a smooth batter forms. Make sure there are no clumps remaining. 

Using a double boiler or steamer, bring water to a boil. Place the bowl with the mochi dough mixture in the center of the steamer. Cover and steam for 10 minutes. Carefully remove the cover and give the mixture a good stir with a heat-safe spoon or spatula. 

Cover again and steam for another 5 minutes. Remove the bowl from the steamer and let the mochi dough cool slightly. Stir in the 3 tablespoons of Drizzle to the mochi dough for smoothness and flavor. 

Dust a clean working surface with cornstarch. Transfer the mochi dough onto the surface and dust the top with more cornstarch to prevent sticking. Using a rolling pin, roll out the mochi dough to about ⅛ inch thickness. 

Use a cup or a cookie cutter to cut out circles from the dough. You should get about 6 circles. 

To assemble the mochi ice cream, place a mochi circle in a small bowl. Scoop a workable amount of ice cream and place it in the center of the mochi circle. Gently wrap the mochi dough around the ice cream, until it's completely covered. 

Transfer completed mochi ice cream to the freezer on a baking sheet dusted with cornstarch to prevent sticking. Repeat the process with the remaining mochi circles and ice cream. 

For serving: garnish with whipped cream, chopped strawberries, and of course more Drizzle!