Ingredients
For the Mochi:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 3/4 cup water
- Cornstarch or potato starch (for dusting)
For the Matcha Cheesecake Filling:
- 150 g cream cheese, softened
- 2 tbsp sugar
- 1 tsp matcha powder
- 1/2 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Prepare the Cheesecake Filling: In a bowl, beat together cream cheese, sugar, matcha powder, vanilla extract, and heavy cream until the mixture is smooth and well combined. Chill in the refrigerator for 30 minutes to allow it to firm up slightly, making it easier to handle later.
- Make the Mochi Dough: In a microwave-safe bowl, mix the glutinous rice flour, sugar, and water until smooth. Microwave the mixture for 1 minute, then stir thoroughly. Microwave again for 1 to 2 minutes until the dough becomes thick, sticky, and slightly translucent.
- Prepare Work Surface: Generously dust a clean surface with cornstarch or potato starch to prevent sticking. Transfer the hot mochi dough onto the dusted surface carefully.
- Shape the Mochi: Divide the mochi dough into equal portions based on desired serving size (about 6 pieces). Flatten each portion into a disc that’s large enough to encase the filling.
- Fill and Seal: Place a spoonful of the chilled matcha cheesecake filling in the center of each mochi disc. Carefully wrap the mochi around the filling, pinching and sealing the edges to form a smooth ball, fully enclosing the cheesecake center.
- Final Touches: Lightly dust the completed mochi balls with more starch to prevent sticking. Serve immediately or store them chilled.
Notes
- Keep your hands well dusted with cornstarch or potato starch throughout the process to prevent the sticky mochi from clinging to your fingers.
- Store the mochi in an airtight container in the refrigerator and consume within 1 to 2 days for optimal freshness and texture.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
- Diet: Vegetarian
