Mochi Stuffed with Bean Jam or Ice Cream

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Tejal Rao, More Bounce per Ounce. New York Times, June 29, 2016.
www.nytimes.com/2016/06/29/dining/mochi-recipe-tomoko-kato.html

Note:
(a) Japanese-English dictionary:
* da-i-fuku 大福 【だいふく】 (n): "(1) great fortune; good luck; (2) (abbr) (See 大福餅) rice cake stuffed with bean jam"
* shira-tama-ko 白玉粉 【しらたまこ】 (n): "refined rice flour; rice flour for dumplings"  (The "ko" is one Japanese pronunciation of 粉.)
   ^ shira-tama 白玉 【しらたま】(n): "rice flour dumpling"
* mochi-ko 餅粉; もち粉 【もちこ】 (n): "glutinous rice flour; sticky rice flour"

(b) "when it comes to mochi, the Japanese rice dough, much of its appeal can be attributed to a glorious bounce or a gelatinous squish or a comforting kind of gloop."
(i) 餅  mochi
https://ja.wikipedia.org/wiki/餅

View photos only.
(ii)
(A) squish (n): "a squishing sound"
(B) squish (v): simple definitions
"1. to press (something) into a flatter shape
* * *
3 to make the sound that is made when something very wet [eg, mud (Ocford's example)] is pressed, stepped on, etc.
(iii) gloop (n): "UK INFORMAL any thick liquid or sticky substance"
http://dictionary.cambridge.org/us/dictionary/english/gloop

This word is not found in US-based www.merriam-webster.com.

(c) "One of the most popular ways to eat mochi is in the sweet packages known as daifuku: The dough is stretched around a filling of red bean paste, or creams in flavors like green tea, chocolate or strawberries. * * * Tomoko KATŌ 加藤 友子 cooks a batch [of fresh handmade mochi] three times a week at Patisserie Tomoko in Williamsburg, Brooklyn."
(i) patisserie (n; etymology)
www.merriam-webster.com/dictionary/patisserie
(ii) Williamsburg, Brooklyn
https://en.wikipedia.org/wiki/Williamsburg,_Brooklyn
("In 1802, real estate speculator Richard M Woodhull acquired 13 acres * * * He had Colonel Jonathan Williams, a US Engineer, survey the property, and named it Williamsburgh (with an h at the end) in his honor")

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(d) "Ms Kato measured out sugar, water and shiratamako flour, which she likes for the smooth, elastic quality it lends the finished dough. Mochiko flour, more commonly available (and sometimes called sweet rice flour or glutinous rice flour), will also get the job done.  After Ms Kato whisked the gritty-looking shiratamako with water, the tiny pellets dissolved completely. She poured the slurry through a strainer just in case, then added the sugar.  This basic mixture could be steamed in a double boiler, or even blasted for a few minutes in the microwave. But Ms Kato stirred the ghostly white liquid in a pan on the stove until it thickened, first into a sticky, lumpy paste, and then into a heavier, tighter mass. It was nearly there.”
(i) For "double boiler," see bain-marie
https://en.wikipedia.org/wiki/Bain-marie
(also known as a water bath or double boiler; section 5 History)

* Latin-English dictionary:
balneum (noun neuter; alternative form: balineum): "bath, bathing place, bathroom"
https://en.wiktionary.org/wiki/balneum
(ii) bain-marie (n)
www.merriam-webster.com/dictionary/bain-marie
(pronunciation and etymology)

(e) "Mochi ice cream has started to give the dough a much higher profile in the United States. Mikawaya, based in Los Angeles, started selling the product locally in the early 1990s, and pushed it into major supermarket chains."

mochi ice cream
https://en.wikipedia.org/wiki/Mochi_ice_cream
(was invented by Frances Hashimoto [in 1990s, according to Mikawaya's website])

Born in an internment camp in Arizona, Frances 橋本 和子 was a daughter of Koroku and Haru Hashimoto, the couple who founded Mi-kawa-ya 三河屋 in 1910 on Los Angeles.

(f) "At Patisserie Tomoko, Ms Kato also serves fresh mochi with ice cream. She cuts the dough into small pieces and scatters these on a plate with smudges of creamy white bean paste. She scoops a grassy, barely sweet green-tea sorbet onto white chocolate ganache, and garnishes it with coin-size meringues that break easily, then strings syrupy, candied yuzu zest across it all."
(i) ganache (n): "a sweet creamy chocolate mixture used especially as a filling or frosting"
www.merriam-webster.com/dictionary/ganache
(ii) meringue (n)
www.merriam-webster.com/dictionary/meringue
(iii) yuzu
https://en.wikipedia.org/wiki/Yuzu