Mix all the ingredients apart from butter together and transfer to a microwave safe vessel.
Microwave the mixture for 1 minute. Remove from the microwave and stir.
Once done, place it back in the microwave oven and microwave for another minute.
Remove and stir. Once stirred, place it back in the microwave and microwave for the final 10 seconds.
Remove from the microwave oven and stir in the butter with a spatula.
Once the temperature is tolerable, knead the dough until a smooth mixture is achieved.
Dust the clean working bench with a little bit of corn flour. Remove the dough and place it on top of the dusted bench. Dust the top of the skin and flatten it slightly with your palm.
Using a rolling pin roll out the desired thickness of daifuku skin. Cut it out with a 5 inch ring cutter.
Remove the ice cream balls from the freezer and wrap the ice cream with the daifuku skin immediately and transfer back to the freezer.
