Ice cream and chilled desserts
Ice cream mochi is made by wrapping frozen scoops of ice cream in a pliable dough cooked from glutinous rice flour; ice cream takes the place of the bean filling in Japanese daifuku. The technique depends on temperature control: the dough should be warm enough to wrap but cool enough not to melt the ice cream, while the ice cream must be rock-hard. This recipe cooks the dough in the microwave, and potato starch keeps it from sticking to your hands and the counter.
Use a small ice cream scoop to portion 12 scoops, 30 g each, onto a parchment-lined tray. Put the tray in the freezer immediately; the scoops must be rock-hard before wrapping.
In a microwave-safe glass bowl, mix the rice flour and sugar. Gradually whisk in the water until smooth and lump-free; the mixture should be liquid.
Loosely cover the bowl with plastic wrap and microwave at 1,000 watts for 1 minute. Remove and stir with a wet spatula. Microwave for 1 more minute and stir again, then cook for 30 seconds more. The dough should be translucent, very sticky, and stretchy when pulled; if any white, opaque spots remain, microwave for another 30 seconds.
Generously dust the counter with potato starch, transfer the hot dough to it, and dust the top with more starch. Once the dough is cool enough to handle, roll it out to 3 mm thick. Use a cutter twice the diameter of the ice cream scoops to cut 12 circles. Brush excess starch from the side of each circle that will touch the ice cream.
Take the ice cream scoops out of the freezer two at a time. Place a dough circle in your palm, set an ice cream scoop in the center, gather the edges over it, and press firmly to seal. Place each mochi seam-side down in a paper cup and return it to the freezer immediately. If the ice cream starts to soften, put the pieces you are holding back in the freezer and wait.
Take the mochi out of the freezer and let it stand at room temperature until the outer dough feels soft when pressed with a finger. Frozen dough is firm; serve as soon as it softens, before the ice cream melts.
Freeze the scoops until completely firm both before and after wrapping; softened ice cream will melt inside the dough and can force the sealed seam open.
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