In a large mixing bowl, whisk together glutinous rice flour, cornstarch, and sugar. Add corn oil and milk, stirring until the mixture is completely smooth and free of lumps. The batter should be slightly runny and pourable. If it's too thick, add a splash more milk; if it's too thin, sprinkle in a bit more glutinous rice flour.

Pour the batter into a nonstick pan and heat over medium-low. Stir constantly using a silicone spatula, making sure to scrape the bottom and sides to prevent sticking.

As it heats, the batter will thicken, clump, and eventually come together into a glossy, elastic dough. Continue cooking and stirring for 1–2 minutes until the dough no longer sticks to the pan and feels smooth to the touch. Remove from heat immediately.

Transfer the hot mochi dough to a clean surface or bowl. Allow it to cool until just warm (around 40°C). Lightly oil your hands or wear gloves, then knead and stretch the dough for 5–8 minutes until it becomes soft, elastic, and smooth.

Divide into 20 g portions and roll each into a ball. Coat each piece evenly with matcha powder to prevent sticking and add flavour.

In a small bowl, whisk together softened cream cheese and sugar until smooth. Pour in the chilled heavy cream and continue whisking until thick and creamy. The dip should hold its shape but still be silky and spreadable.

Arrange the matcha-coated mochi balls on a serving plate. Serve with the cream cheese dipping sauce on the side.

To enjoy, dip each mochi into the creamy sauce — and for a fun variation, roll the dipped mochi in crushed Oreo crumbs for an extra layer of texture and sweetness.