I absolutely love how refreshing and creamy these matcha grape cream cheese mochi bites are. They’re soft, chewy, slightly tangy, and the surprise grape center makes every bite fun and satisfying. If you’re into matcha and mochi, you’ve got to try this!
Matcha Grape Cream Cheese Mochi Bites
I created this recipe to combine the earthy aroma of matcha with the creamy richness of cheese and the burst of sweetness from fresh grapes. Wrapped in a soft, chewy mochi layer, these bites are a refreshing and delightful dessert, perfect for summer or anytime you want something different.
Why you’ll love this recipe
- The combination of matcha, cream cheese, and grapes is incredibly refreshing
- The chewy mochi skin contrasts beautifully with the creamy filling
- It’s a great make-ahead dessert—freeze and enjoy anytime
- The presentation is adorable and perfect for gifting or gatherings
Ingredients
Mochi Skin
- 180g organic glutinous rice flour
- 40g cornstarch
- 30g granulated sugar (can reduce to 20g if preferred)
- 3g matcha powder (recommended: Marukyu Koyamaen Aoarashi for better flavor)
- 235ml whole milk
- 25g unsalted butter (softened ahead of time)
Grape Cream Cheese Filling
- 250g cream cheese (softened to room temperature)
- 25g granulated sugar
- 150g green grapes
- plastic wrap or parchment paper as needed
Instructions
Step 1: Prepare the Grape Cream Cheese Filling
Prepare grapes: Wash and dry grapes thoroughly. Dice into 0.5 cm cubes. The finer the grapes, the more uniform the filling texture.
Mix cream cheese: Combine softened cream cheese and sugar. Mix with a spatula until completely smooth, about 2 minutes.
Add grapes: Fold in the grape cubes to make the grape cream cheese mixture.
Freeze: Lay plastic wrap on the table. Transfer the mixture into a piping bag or use a spoon to form a strip about 3cm wide and 15cm long.
Lay a sheet of plastic wrap flat on the table. Pipe or spoon the cream cheese mixture onto it, forming a strip approximately 3cm wide and 15cm long. Wrap it tightly in the plastic wrap, twisting the ends like a candy, and freeze for at least 4 hours until firm.
Step 2: Make the Matcha Mochi Skin
Mix batter: In a large bowl, combine glutinous rice flour, cornstarch, sugar, and matcha powder. Add milk and mix until smooth with no lumps.
Sift: Strain the mixture once (this is key for smooth texture). Cover with plastic wrap and poke 5–6 small holes using a toothpick.
Steam: Steam over high heat for 25 minutes in a steamer with boiling water. Do not open the lid while steaming.
Add butter: After steaming, while hot, mix in softened butter with a spatula until fully absorbed (wear gloves if too hot).
Stretch the mochi: Let cool to about 40°C, then knead and stretch for 5–8 minutes until the dough is smooth and elastic (like stretching a rubber band).
Roll out: Dust a board with cooked glutinous rice flour. Roll the mochi dough into a 0.5cm thick rectangle.
Step 3: Assemble and Shape
Wrap filling: Remove the frozen cheese strip from the wrap and place it at one end of the mochi sheet. Roll to enclose the filling, sealing the edges tightly like a sushi roll.
Cut: Slice into 3cm bite-sized squares.
Optional decoration: Dust with matcha powder or shredded coconut.
Storage: Refrigerate in a sealed container and consume within 2 days for best texture. For longer storage, freeze for up to 1 week. Eat frozen (ice cream-like texture) or thaw before enjoying.
Frequently Asked Questions
Can I use red grapes instead of green?
Yes, but green grapes offer a fresher contrast to the rich cheese and earthy matcha.
How do I prevent the mochi from sticking?
Dust your board and tools with cooked glutinous rice flour. Avoid raw flour, as it won’t help with sticking.
Can I make this without matcha?
You can omit the matcha if desired, but you’ll lose the green tea flavor. Substitute with cocoa powder or fruit powders for variation.
Do I have to freeze the filling?
Yes, freezing helps the filling hold its shape and makes wrapping much easier.
Chewy Matcha Mochi with Grape Cream Cheese Filling
Ingredients
Mochi Skin
- 180 g organic glutinous rice flour
- 40 g cornstarch
- 30 g granulated sugar can reduce to 20g if preferred
- 3 g matcha powder recommended: Marukyu Koyamaen Aoarashi for better flavor
- 235 ml whole milk
- 25 g unsalted butter softened ahead of time
Grape Cream Cheese Filling
- 250 g cream cheese softened to room temperature
- 25 g granulated sugar
- 150 g green grapes
- plastic wrap or parchment paper as needed
Instructions
Step 1: Prepare the Grape Cream Cheese Filling
- Prepare grapes: Wash and dry grapes thoroughly. Dice into 0.5 cm cubes. The finer the grapes, the more uniform the filling texture.
- Mix cream cheese: Combine softened cream cheese and sugar. Mix with a spatula until completely smooth, about 2 minutes.
- Add grapes: Fold in the grape cubes to make the grape cream cheese mixture.
- Freeze: Lay plastic wrap on the table. Transfer the mixture into a piping bag or use a spoon to form a strip about 3cm wide and 15cm long.
- Lay a sheet of plastic wrap flat on the table. Pipe or spoon the cream cheese mixture onto it, forming a strip approximately 3cm wide and 15cm long. Wrap it tightly in the plastic wrap, twisting the ends like a candy, and freeze for at least 4 hours until firm.
Step 2: Make the Matcha Mochi Skin
- Mix batter: In a large bowl, combine glutinous rice flour, cornstarch, sugar, and matcha powder. Add milk and mix until smooth with no lumps.
- Sift: Strain the mixture once (this is key for smooth texture). Cover with plastic wrap and poke 5–6 small holes using a toothpick.
- Steam: Steam over high heat for 25 minutes in a steamer with boiling water. Do not open the lid while steaming.
- Add butter: After steaming, while hot, mix in softened butter with a spatula until fully absorbed (wear gloves if too hot).
- Stretch the mochi: Let cool to about 40°C, then knead and stretch for 5–8 minutes until the dough is smooth and elastic (like stretching a rubber band).
- Roll out: Dust a board with cooked glutinous rice flour. Roll the mochi dough into a 0.5cm thick rectangle.
Step 3: Assemble and Shape
- Wrap filling: Remove the frozen cheese strip from the wrap and place it at one end of the mochi sheet. Roll to enclose the filling, sealing the edges tightly like a sushi roll.
- Cut: Slice into 3cm bite-sized squares.
- Optional decoration: Dust with matcha powder or shredded coconut.
- Storage: Refrigerate in a sealed container and consume within 2 days for best texture. For longer storage, freeze for up to 1 week. Eat frozen (ice cream-like texture) or thaw before enjoying.
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