Have all the ends meet and in a pinch and twist motion to seal up the ball.

Take a mochi circle, with the plastic wrap beneath it, place the ice cream on top of the mochi sheet, and move quickly to pull the sides of the mochi, wrapping the ice cream ball.

Working with one ice cream scoop at a time.

If your mochi isn’t translucent, stir, cover, and microwave again for 30 seconds. The color of your mochi should be translucent. Stir again, cover, and microwave for 30 seconds. Use a wet silicone spatula, stir the mixture, then re-cover and return to the microwave for 1 more minute.

Cover the bowl with plastic wrap and microwave for 1 minute.

(Note: Don’t forget about them! If you do, microwave them again for 30 seconds till ply-able.) Transfer the parchment to a baking sheet and refrigerate for about 10-15 minutes, until firm and cool to the touch, pending on how cold your fridge is. Applying more starch as needed to prevent it from sticking to your pin or board.

With a rolling pin, roll the mochi out to 1/4-inch thick.

Transfer the mochi to the parchment, sift over more starch, and cover loosely with plastic wrap and wait for it to cool down enough to handle.

Lay down a piece of parchment on your work surface, then use a fine-mesh sieve or sifter to cover it with potato starch/cornstarch/rice flour.

(Note: You can gather your scraps back together and re-roll to form additional circles, though they may be a bit tougher and therefore harder to work with later on as the mochi starts to further set.) Dust the excess starch off the circles with a pastry brush, then stack them on a plate, with a layer of parchment or plastic wrap between each sheet of rolled mochi.

Using a 3 or 3 1/2-inch cookie cutter to cut rings out of the mochi.

Add the water (and food coloring 10 drops, or if you are using gel, blend with the water for easier distribution among the mixture) and whisk to combine.

Whisk the flour and sugar together in a microwave-safe bowl. When the ice cream balls are frozen solid, it’s time to make mochi.Pulse strawberries until rough/finely chopped (depending on preference). Put the strawberries into the bowl of a food processor fitted with the chopping blade.Set temperature to 190☏ and time to 3 hours (180 minutes).Add 6 oz cup vegetable glycerin to LEVO reservoir. Fill pod about 7 grams of your flower of choice.

Mochi ice cream recipe