Scoop ice cream with a small cookie scooper (I used 2 tsp cookie scoop.) on the parchment paper lined cake pan or plate.
Put SHIRATAMAKO and sugar in the microwave safe bowl. Add water and whisk well until SHIRATAMAKO is dissolved.
Cover the bowl with plastic wrap. Microwave for 1 minute at 1000w/ for 2minute at 600w. Stir with a wet spatula. Put plastic wrap back on and Microwave for 1 more minute at 1000w/500w. Stir well, Cover again and Microwave for 30 second at 1000w/500w. Stir until shiny. The color should be translucent.
Transfer the Mochi to a generous amount of flour on the work surface. Sprinkle over the top of the Mochi. Roll the Mochi out with cornstarch covered rolling pin about 1/10inch to 1/8inch thick. Applying enough cornstarch as you need to. It should be 8 to 10 circles you get.
Cut 3 inch circle with a circular cookie cutter or a cup. Layer on a plate with plastic wrap between each Mochi sheet. Keep in freezer for about 10 minutes.
Work with one ice cream at a time! Place a scoop of ice cream in the center of Mochi sheet. Wrap ice cream around with Mochi sheet quickly and pinch to close. Twist the prastic wrap tightly. Put in freezer for 2hours.
Before eating, let it sit at room temperature for a few minutes to allow the Mochi to soften.
