Mix the cream cheese base:

Place softened cream cheese in a large bowl. Add 25g granulated sugar and mix with a spatula until smooth and lump-free (about 2 minutes). Add 8g matcha powder and continue mixing until fully blended with no clumps.

Add heavy cream:

Pour 150g cold heavy cream into the mixture. Use a manual whisk to stir until thick and creamy.

Freeze to set:

Transfer the mixture into a piping bag and pipe it into plastic wrap-lined molds (such as mini cake molds or ice cube trays), about 30g per piece. Freeze for at least 2 hours or overnight until solid.

Mix the batter:

In a bowl, combine 120g glutinous rice flour, 30g cornstarch, 15g sugar, and 180g whole milk. Whisk until smooth and lump-free. (Strain once to ensure a fine, silky texture.)

Steam the batter:

Cover the bowl with plastic wrap, pierce 5–6 holes with a toothpick, and steam over high heat for 20 minutes. Do not lift the lid while steaming. The dough is ready when it appears translucent and holds shape. Test the center with chopsticks to ensure it's fully cooked.

Incorporate the butter:

While still hot, add 15g butter. Mix with chopsticks until melted. Once cool enough to handle, wear gloves and knead/stretch the dough repeatedly until smooth and elastic, forming a thin translucent film when pulled.

Divide the dough:

Split the mochi dough into 8–10 equal portions (about 40g each). Roll into balls, then flatten into circles approximately 10cm wide (edges thinner than the center). Dust your work surface with cooked glutinous rice flour to prevent sticking.

Wrap the filling:

Place one piece of mochi dough on your palm or a mold. Add one frozen matcha cream cheese portion. Pinch to seal and remove excess dough. Dust the outside with cooked glutinous rice flour.

Chill and decorate:

Sift a light layer of matcha powder on top for decoration. Chill in the fridge for 30 minutes before serving for the best taste and texture.