Part 1 – Preparations
Divide vanilla ice cream between two containers, add and mix half the matcha powder in each.
Scoop 9 ice cream balls, flatten bottoms, freeze for at least 2 hours.
Part 2 – Making the mochi dough
Combine glutinous rice flour, matcha powder, sugar, and water in a microwave-safe bowl.
Microwave covered at 750W for 2 minutes, stir briefly, then microwave 30 seconds more.
Continue microwaving in 10-second bursts until thickened.
Part 3 – Cutting out the mochi dough
Dust a flat surface with cornstarch, place mochi dough, dust top.
Roll into a large rectangle, cut circles with a bowl, dust cutter rims.
Layer mochi circles on plastic wrap, sprinkle cornstarch, refrigerate 15 minutes.
Part 4 – Wrapping Time
Remove one mochi skin, brush off excess cornstarch.
Place one ice cream scoop center, position rounded side down.
Fold dough edges over ice cream, twist plastic wrap to seal.
Return mochi to freezer, repeat for each ball.
Freeze finished mochi for at least 1 hour before serving.