Step 1

Line a cupcake tray with 6 paper cases

Step 2

Scoop your choice of ice-cream into 6 round balls and place them in the cupcake cases

Step 3

Place the ice-cream in the freezer to firm up for 3 hours, or overnight

Step 4

Combine the glutinous rice flour, water, sugar and matcha or freeze dried fruit powder (if you are using) together in a microwave-safe bowl and whisk to combine

Step 5

Cover with cling wrap and use a fork to pierce several holes

Step 6

Microwave for 2 minutes on high

Step 7

Remove from the microwave and mix

Step 8

Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour

Step 9

Mix/pound your mochi for a minute or two, with a wooden spoon, until stretchy and elastic

Step 10

Generously dust a baking tray with cornstarch

Step 11

Transfer the mochi to the tray and dust with more cornstarch

Step 12

Gently roll the mochi out into a rectangle with a rolling pin, dusting with more cornstarch as required- as the mochi is very sticky the cornstarch prevents it from sticking to your work surface, hands and rolling pin

Step 13

Dust the excess cornstarch from the mochi dough with a pastry brush

Step 14

Use a large cookie cutter or small bowl to cut out circles from the mochi dough that are large enough to wrap around your scoop of ice-cream

Step 15

Remove the ice-cream from the cupcake wrapper and place in the centre of the mochi round

Step 16

Pull the sides of the mochi over the ice-cream and pinch to seal

Step 17

Place the sealed mochi ice-cream in a new cupcake cake seam side down

Step 18

Repeat with remaining ice-cream and mochi, re-kneading and rolling the mochi dough if needed

Step 19

Freeze the completed mochi for a minimum of 1 hour to set before enjoying

Step 20

Remove from the freezer and allow them to sit at room temperature for 10 minutes before consuming