Mix the mochi batter

• Combine the glutinous rice flour, corn starch, sugar and matcha powder in a bowl.
• Pour in the milk and whisk until completely smooth with no lumps.

Steam the dough

• Steam the batter for 20 minutes until translucent and cooked through.
• Add the unsalted butter to the hot dough and let it melt in.

Knead the dough

• Let the dough cool slightly, then knead and stretch it until the surface is smooth and elastic.

Whip the matcha cream

• Whip the whipping cream with the sugar and matcha powder to stiff peaks.

Shape and fill the mochi

• Roll the mochi dough out and cut into portions of the desired size.
• Fill each with matcha cream and crushed Oreo, then pinch closed.

Chill and serve

• Chill the mochi in the fridge for 3 hours, or enjoy right away.