Japanese Mochi Dessert

Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream into balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.

Make mochi by combining flour, sugar and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave for 1 minute. Wet your spatula to prevent sticking and repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough with the spatula again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds. With the spatula, melt butter evenly into the dough.

Place a piece of parchment paper on the counter and dust with cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful).

Use a round cookie or biscuit cutter (about 3-inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top. Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap or cupcake liners. Serve immediately or freeze until ready.