Mix glutinous rice flour, cornstarch, sugar, and milk until smooth, then strain the mixture through a fine sieve.

Stir in the melted butter, roll the dough into a smooth ball, then divide it into 8-10 pieces. Be careful—it’s very hot!

In a chilled bowl, whip the heavy cream with sugar, milk powder, and raspberry powder until thick and fluffy.

Add a dollop of raspberry whipped cream, place four frozen or fresh raspberries in the center, then add a little more whipped cream on top.

Carefully seal the mochi around the filling. Sprinkle a little cooked glutinous rice flour on the sealed area to prevent sticking.

Dust with raspberry powder, place each mochi in a cupcake liner, and enjoy!