Mochi

Preparation

1. Step 1

   Prepare a muffin tin with paper liners, or line a small sheet pan with parchment paper. Using a 1-tablespoon measure, remove 8 tightly packed scoops of ice cream and place them in the muffin tin or on the sheet pan. Freeze for at least 2 hours or overnight. The ice cream should be very frozen.

2. Step 2

   Sift the flour and sugar into a medium microwave-safe bowl. Whisk in ¾ cup cold water until smooth. Prepare a glass of water for dipping the mixing spatula. (The mochi dough will be very sticky.)

3. Step 3

   Cover the bowl with plastic wrap and microwave for 1 minute. Dip a mixing spatula in the glass of water and stir the dough until smooth. The mixture will be fairly loose at this point. If using food coloring, add a drop and stir; continue stirring in more food coloring as needed.

4. Step 4

   Again, cover the dough and microwave for 1 minute. Dip the spatula back in the water, then fold the dough, scraping down the sides of the bowl. At this point, it will be thicker, stickier and opaque. Cover and microwave for 30 seconds, then fold again. The dough should be very sticky, stretchy, glossy and almost translucent. If it hasn’t reached this stage, continue microwaving in 30-second intervals until it does. It might take an additional 3 to 4 times.

5. Step 5

   When the dough is ready, remove the plastic cover and cool briefly while you set up your work space. Place a large sheet of parchment paper (about 9-by-13 inches) on the counter. Using a fine-mesh sieve, generously dust the paper with cornstarch. (This is a very sticky dough, so don’t be shy with the cornstarch; it will be brushed off before filling.)

6. Step 6

   Wet the spatula again and transfer the dough to the parchment. Generously dust the top of the dough and a rolling pin with cornstarch. Roll out the dough to a 12-by-14-inch rectangular shape about ¼-inch thick. Slip the parchment with the dough onto a large sheet pan and refrigerate until cool and set, about 30 minutes.

7. Step 7

   When the dough is ready, remove it from the fridge and brush off the cornstarch with a pastry brush. Using a (3½-inch) round cookie cutter, cut out about 8 circles, or as many as the dough allows. (Unlike cookie dough, mochi dough cannot be rolled out again, but the leftover mochi can be eaten as a snack or as a topping for ice cream.)

8. Step 8

   Place a 4-by-6-inch piece of plastic wrap on the counter. Working quickly, pick up a mochi round and gently brush off any cornstarch from both sides. Place the round on a small plate or hold it in your palm, remove 1 scoop of ice cream from the freezer at a time and arrange it in the center of the dough, the flat side of the ice cream facing up. If the dough is sticky, dip your fingertips in a little cornstarch, and tuck in each side around the ice cream to wrap it like a package. Gently seal the top by pinching the dough together, and snip off any excess with kitchen shears.

9. Step 9

   Wrap the ice cream-filled mochi in plastic wrap, gently twisting the plastic near the sealed side of the dough. Transfer the mochi to the freezer seam-side down in the muffin tin or on the sheet pan. Repeat with the remaining dough and ice cream. Freeze mochi for at least 4 hours and up to 1 week. Before eating, thaw slightly, about 2 minutes.