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.