Mochi Ice Cream (Matcha)

Scoop matcha ice cream into 8-10 small, uniform balls (approximately 40-50 grams each) onto a parchment-lined tray. Freeze the matcha ice cream balls for at least 2 hours, or until completely solid.

In a microwave-safe bowl, combine mochiko, granulated sugar, and matcha powder. Gradually whisk in water until a smooth, lump-free batter forms.

Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir the mochi dough with a wet spatula.