Mochi Matcha Green Tea Ice Cream

Ingredients

• 3/4 cup Glutinous rice Flour
• 3/4 cup Water
• 1/4 cup Sugar
• 1/2 cup Potato starch
• 1 1/2 cup full-fat coconut milk
• 1 cup unsweetened vanilla almond milk
• 2-3 Tbsp matcha green tea powder
• 1/4 cup pitted medjool dates
• 1/4 cup honey

Cooking Instructions

1. ICE CREAM: Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined.
2. Transfer it to a freezer-safe container and let harden for 4-6 hours.
3. Scoop out the ice cream into silicon cupcake liners and freeze immediately until completely frozen again.
4. MOCHI PREPARATION: Prepare your steamer. Cover the steamer lid with a towel so condensation won’t drop into mochi mixture.
5. Combine rice flour, water and sugar in a bowl.
6. Put the mochi bowl instead steamer and cook for 15 minutes, stirring halfway. Mochi colour should change from white to semi translucent.
7. ROLLING: Dust the work surface with potato starch. Drop the cooked mochi and dust potato starch over it also. Knead it a beat.
8. Roll into disc. Dust off excess starch. Refrigerate for 15 minutes
9. ASSEMBLING: Keep the frozen ice cream ball over 1 mochi sheet. Gather and pinch the corners.
10. Cover with plastic wraps and twist to close tightly. Freeze until firm, about 2 hrs.