Wash grapes, pat dry, cut into cubes (150g for filling, 5–6 halves for topping).

Soften cream cheese at room temperature.

Toast 50g glutinous rice flour for dusting.

Place softened cream cheese in a bowl. Add sugar gradually, stirring until smooth and free of sugar grains.

Fold in grape cubes gently with a spatula, keeping the pieces intact.

Transfer mixture into a piping bag. Line a mold with plastic wrap and pipe into a log shape, or directly shape a 15cm × 3cm log on plastic wrap. Roll tightly, twist ends, and freeze at least 4 hours or overnight until firm.

In a bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and milk. Whisk until smooth. Strain once.

Cover with plastic wrap, poke 10–15 small holes, and steam for 25 minutes until set and translucent.

Let cool until warm. Dust a board with 10g cooked flour, knead mochi dough until smooth and elastic. Add matcha powder and knead until evenly green. Wrap and rest 5 minutes.

Roll dough into a rectangle (20 × 10cm, 0.3cm thick), dusting with cooked flour as needed.

Remove frozen filling log, unwrap, and place in center. Fold both sides of mochi to enclose, trim excess, and seal into a log.

Dust surface with cooked flour, slice into 3–4cm pieces, and top each with half a grape. Lightly dust with matcha powder before serving.