Make the Matcha Mascarpone Filling
1. In a bowl, combine mascarpone and sugar. Mix until smooth and creamy.
2. Sift in the matcha powder and stir until fully incorporated.

3.In a separate bowl, whip the heavy cream to soft peaks (do not overwhip).
4.Gently fold the whipped cream into the mascarpone mixture until smooth and airy.

Make the Mochi Dough
1. In a heatproof bowl, combine glutinous rice flour, cornstarch, and sugar.
2. Add milk, stir until smooth and lump-free. 3. Strain the batter through a fine sieve for a silky texture.

4. Cover with plastic wrap and poke some holes, steam for 20 minutes, or microwave for 4 minutes, stirring halfway, until translucent. Then add the butter.

5. Let the dough cool slightly, Knead a little until elastic and smooth.

Assemble the Mochi
1. Dust your hands and work surface with cooked glutinous rice flour.
2. Divide the mochi dough into 6 equal pieces. Flatten each piece into a circle.

3. Place one frozen filling portion in the center of each mochi wrapper.

4. Gently wrap and pinch to seal, shaping into a smooth ball.

5. Dust with matcha powder before serving. Enjoy!

Storage Tip
Store in an airtight container in the fridge for up to 2 days. For a firmer, ice cream-like center, enjoy them slightly chilled from the freezer (let rest 2–3 minutes before eating)