Make the matcha cream filling

• Whisk the cream cheese, heavy whipping cream, sugar and matcha until smooth.
• Chill the filling in the fridge until firm enough to scoop.

Cook the mochi dough

• Mix the glutinous rice flour, sugar and water in a bowl until lump-free.
• Microwave in short bursts, stirring between each, until the dough is translucent and sticky.

Shape the mochi

• Dust a work surface with cornstarch and roll the warm dough out.
• Cut into portions and flatten each into a disc.

Fill and close

• Place a spoonful of the matcha cream in the center of each disc.
• Pinch the edges together to seal and dust with cornstarch.

Chill and serve

• Chill the mochi until set, then serve dusted with matcha if desired.