Mochi ice cream

Method

1. To make the mango and passionfruit mochi ice cream, first, freeze the ice cream balls. Place a piece of parchment paper on a baking tray and use a small ice cream scoop to scoop small balls of mango and passionfruit ice cream, placing them on the parchment paper. Pack the ice cream tightly in the scooper, leaving a flat edge that will sit flat on your baking tray. Leave to freeze for at least 1 hour.

2. Pour 220ml/8fl oz of water into a bowl. Slowly add the glutinous rice flour, cornflour and sugar, whisking until it forms a smooth paste. Spray a small cake tin with olive oil spray, then pour the mixture into the tin.

3. Bring about an inch of water to a boil in a saucepan or wok that your bamboo steamer will fit over. Place the cake tin in the steamer, and steam for around 20 minutes, making sure enough water remains in the pot throughout.

4. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spirulina and beetroot powder and mix for around a minute, until the colour is evenly distributed throughout the dough.

5. Allow the dough to cool for 30 minutes.

6. Once the dough has fully cooled, place a piece of parchment paper on the counter and dust it with a layer of glutinous rice flour. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Dust the top of the dough ball with rice flour.

7. Use a rolling pin to roll the mochi dough into a large rectangle, about 5mm/¼in thick. If the dough sticks at all while rolling, continue to dust the top with cornflour to prevent sticking

8. Use a large biscuit cutter (around 22cm/8½in diameter) to cut larger circles in the dough, and a medium-sized biscuit cutter to cut slightly smaller circles. Both circles need to be big enough to leave a border around your ice cream balls.

9. Working with one scoop of ice cream at a time, place a ball of ice cream in the centre of the larger dough circle, and lay the medium dough circle over the top. Press the blunt side of the medium-sized biscuit cutter over the ice cream, so that the ice cream is enclosed in dough. Use a dry pastry brush to dust off the cornflour and freeze until ready to eat.

10. Take out of the freezer 5 minutes before eating to allow the ice cream to defrost slightly.

11. To make the pistachio mochi ice cream, first, freeze the ice cream balls in the same way as step 1.

12. Follow steps 2–3 as above.

13. Next, mix the natural colouring into your steamed dough, either with a mixing spoon or using a stand mixer. Add the spinach powder and mix for around a minute, until the colour is evenly distributed throughout the dough.

14. Continue to follow steps 5–10 as above.

15. When ready to serve, sprinkle the pistachio mochi ice cream with honey-coated roasted pistachios, kataifi and chocolate sauce.