Mochi glacé

Preparing the filling:

1. 1Place the ice cream scoops on a tray and put them in the freezer to firm up.

Preparing the mochi dough:

1. 2Mix the glutinous rice flour (mochiko) with the water in a heatproof bowl.
2. 3Add water in small amounts if the dough is too dry.
3. 4Stir until you get a soft, even dough.
4. 5Place the bowl in a steamer, close the lid, and steam for about 20 minutes.
5. 6Transfer the dough to a saucepan over medium to medium-low heat.
6. 7Add the sugar in three additions, mixing well after each one until fully dissolved.
7. 8Continue stirring until the dough becomes glossy, smooth, and very sticky.

Shaping the mochi:

1. 9Dust a tray with cornstarch and transfer the dough onto it.
2. 10Also dust your hands with cornstarch and shape the mochi as desired.
3. 11Dust a work surface with cornstarch or potato starch.
4. 12Roll out the dough into a thin layer and let cool slightly.
5. 13Cut out circles of dough and place a scoop of ice cream on each.
6. 14Gently close the dough around the ice cream and freeze before serving.