抹茶冰淇淋三明治

使用湿布，擦拭大型工作表面。在表面上拉伸一张14英寸的保鲜膜，并使用湿布将其弄平。在保鲜膜上筛分大量的玉米淀粉。用玉米淀粉粉给一个大的有框烤盘。

在一个大的微波安全碗中，将米粉与水，糖，抹茶粉和盐混合。用保鲜膜紧紧盖住碗。微波炉以高功率为止摩chi混合物2分钟，直到面糊开始在边缘变稠。卸下塑料包裹，并使用橡胶刮刀搅拌混合物，直到其大部分光滑为止。一些小块还可以。用保鲜膜和微波炉盖住碗，再加上2分钟；面团应该僵硬且粘稠。使用橡胶刮刀，快速而剧烈地搅拌面团，直至光滑，大约30秒钟。

快速工作，将摩chi面团刮在准备好的工作表面上，然后在其上筛分一层玉米淀粉。将面团拍打成9英寸的回合。使用滚动销轻轻撒上玉米淀粉，将面团铺成1/4英寸厚。

在玉米淀粉中浸入2英寸的圆形切割机，并在24发弹药上踩踏，并根据需要重新卷来滚动。将摩chi岛转移到准备好的烤盘上。用保鲜膜覆盖并冷冻直至牢固，大约1小时。

Meanwhile, scrape the softened ice cream into a gallon-sized resealable freezer bag. Using a small spatula, spread the ice cream evenly so it's about 3/4 inch thick in the bag, then squeeze out any excess air and seal. Freeze until firm, about 1 hour.

Line a 12-cup muffin tin with paper or foil liners. Using a pastry brush, dust the excess cornstarch off the mochi rounds. Place 1 mochi round in each cup. Lay the bag of ice cream flat on the counter and snip around the top of the bag, then peel it off. Using a 2-inch round cutter, stamp out 12 rounds of ice cream. Working quickly, lightly brush the 12 mochi in the muffin cups with water and top with the ice cream rounds. Brush each of the remaining 12 mochi rounds with water and set them damp side down on the ice cream. Press lightly to help the mochi and ice cream stick together. Freeze until firm, about 1 hour. Let the mochi sandwiches soften for about 10 minutes before serving.