With a portion scoop, scoop the green tea ice cream into equal size portions. This will be the general size of the mochi ice cream. Keep the portioned ice cream in the freezer as you make the mochi.

In a bowl, mix the flour and sugar until well mixed. Mix in the water until well combined. At this point, you have two options to cook the mochi. The two methods are either in the microwave or on the stovetop. I cooked mine on the stovetop by steaming the mochi for 15 minutes, stirred midway, until it's transparent.

Generously cover your work surface with cornstarch. Pour the cooked mochi onto it the work surface and let it cool down a bit before handling. Dust the top with cornstarch and roll out with a rolling pin until it's about 1/4" thick. Transfer the mochi to a sheet pan and refrigerate for 15 minutes.

Cut out circles with a cookie cutter. The size will depend the size of your ice cream scoop, just make sure it's large enough to pinch together at the bottom of the ice cream. Wrap all of the ice cream scoops with the mochi. Pinch the bottom tightly together.

Freeze until solid.

Meanwhile, create the teeth by melting down the white chocolate coating over a double boiler. Place the melted chocolate into a piping bag and pipe out tiny teeth for your mochi monsters. Let the teeth cool and harden.

To make your monsters, carefully slice out the mouths of your mochi and insert the teeth you made earlier into the border of the ice cream and the mochi. Freeze again until solid and serve.