Green tea mochi ice cream

Scoop vanilla ice cream into a plastic-lined ice cream ball mold or egg carton, wrap and freeze a couple of hours until very firm.

Stir glutinous rice flour, a tiny pinch of salt and water; then add sugar and mix until completely smooth. Stir in a little spoon of green tea powder.

Cover with plastic and microwave, stirring halfway: two minutes, stir, then about a minute and a half more, then stir again.

Turn the hot mochi onto a surface dusted liberally with rice flour, dust the top, press flat and roll while warm to about an eighth of an inch thick.

Cut into eight pieces with a pizza cutter. Wrap each around a frozen ice cream ball, snipping excess with scissors and pinching the bottom; wrap in plastic and set seam side down in the carton.

Freeze a couple of hours before serving.