Mochi Ice Cream Strawberry

Scoop strawberry ice cream into small, uniform balls, about 1.5 inches in diameter. Place them on a parchment-lined tray and freeze for at least 30 minutes, or until very firm. This is crucial for easy assembly.

In a microwave-safe bowl, combine the shiratamako (glutinous rice flour) and granulated sugar. Gradually whisk in the water until the mixture is smooth and lump-free. Cover the bowl loosely with plastic wrap.

Microwave the mochi mixture for 1 minute on high. Stir well with a wet spatula. Re-cover and microwave for another 1-2 minutes, stirring every minute, until the dough becomes translucent and thick. Alternatively, steam the mixture for 15-20 minutes until translucent.

Lightly dust a clean work surface or baking sheet with a generous amount of cornstarch. Carefully transfer the hot mochi dough onto the cornstarch. Allow it to cool slightly until it's safe to handle, then gently knead it for about 1-2 minutes until smooth and elastic.

Dust your hands and a rolling pin with cornstarch. Roll out the mochi dough to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out circles approximately 3-4 inches in diameter. Keep the cut circles covered with plastic wrap to prevent drying.

Take one frozen strawberry ice cream ball and place it in the center of a mochi circle. Carefully bring the edges of the mochi up and around the ice cream, pinching them together at the top to seal completely. Ensure no air pockets remain.

Place the assembled mochi ice cream balls back on the parchment-lined tray. Freeze for at least 2-3 hours, or until the mochi wrapper is firm and the ice cream is solid. For best results, freeze overnight. Serve chilled.