Mochi Ice Cream

Prepare ahead: Scoop small balls of 1 quart scooped into balls ice cream (various flavors) (about 1-inch diameter) and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until completely firm.

Mix the 1 cup glutinous rice flour (mochiko) and 1/2 cup granulated sugar in a microwave-safe bowl.

Gradually add 1 cup water while stirring to avoid lumps. If using few drops food coloring (optional) or 1 tbsp matcha powder (optional, for flavor) for flavor, add it at this stage.

Cover the bowl with plastic wrap and microwave on high for 1 minute.

Remove from the microwave, stir well with a wet spatula, cover again, and microwave for another 30 seconds.

Stir again and if the mochi dough appears translucent and sticky, it's ready. If not, microwave for another 30 seconds.

Dust a clean work surface generously with 1/2 cup cornstarch (for dusting). Transfer the hot mochi onto the surface.

Dust the top of the mochi with more cornstarch to prevent sticking. Allow it to cool slightly until it's safe to handle but still warm.

Using a rolling pin dusted with cornstarch, roll the mochi into a thin sheet (about 1/8 inch thick).

Using a round cookie cutter or glass (about 3 inches in diameter), cut circles from the mochi sheet. Re-roll scraps if needed.

Working quickly, take a frozen ice cream ball from the freezer, place it in the center of a mochi circle, then bring the edges of the mochi up around the ice cream and pinch to seal.

Quickly place the completed mochi ice cream back in the freezer. Repeat with remaining mochi circles and ice cream balls.

Freeze the completed mochi ice cream for at least 1-2 hours until firm.

Before serving, let the mochi ice cream stand at room temperature for about 2 minutes to slightly soften the mochi exterior.