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Provide Glutinous rice Flour.
Use Water.
You need Sugar.
You need Potato starch.
You need to prepare full-fat coconut milk.
You need unsweetened vanilla almond milk.
Prepare matcha green tea powder.
Provide pitted medjool dates.
Provide honey.

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

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