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.

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.

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.