Mochi Ice Cream Strawberry

Scoop the strawberry ice cream into 8-10 small balls (about 1.5 inches in diameter) and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes, or until very firm, to prevent melting during assembly.

In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and water until smooth. If desired, add 2-3 drops of red or pink food coloring for a vibrant strawberry color. Stir well to combine.

Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir the mixture, then microwave for another 1 minute. Stir again. Continue microwaving in 30-second intervals, stirring each time, until the mochi becomes thick, translucent, and sticky, about 3-5 minutes total. Alternatively, steam the mixture over boiling water for 15-20 minutes, stirring occasionally.

Lightly dust a clean work surface with cornstarch. Carefully transfer the hot mochi dough onto the cornstarch. Allow it to cool slightly until it's safe to handle. Dust your hands with cornstarch and gently knead the mochi for 1-2 minutes until it's smooth and pliable. This improves its texture.

Dust a rolling pin with cornstarch. Roll out the mochi dough to about 1/8-inch thickness. Using a 3-inch round cookie cutter or a glass rim, cut out 8-10 circles. Re-roll scraps if needed. Keep the mochi circles covered with plastic wrap to prevent drying.

Working quickly, take one mochi circle and gently stretch it slightly. Place a frozen strawberry ice cream scoop in the center. Carefully bring the edges of the mochi up around the ice cream, pinching them together at the top to seal. Dust off any excess cornstarch.

Place the assembled mochi ice cream balls back onto the parchment-lined baking sheet. Freeze for at least 2-3 hours, or until firm. For best texture, let them sit at room temperature for 5-10 minutes before serving to allow the mochi to soften slightly.