In a bowl, whisk 8g of matcha powder into 150g of whipping cream in batches until well combined.

In another bowl, combine 200g of cream cheese with 30g of sugar. Mix until the mixture is smooth and well blended.

Add the matcha cream mixture to the cream cheese mixture and mix well until fully incorporated.

Pour the matcha cream-cheese mixture into molds and freeze for about one hour, or until firm.

In a separate bowl, combine 90g glutinous rice flour, 20g cornstarch, 20g sugar, and 160g milk. Mix all ingredients until well combined.

Sift the mixture twice to ensure a smooth texture.

Seal the bowl with plastic wrap and poke a few small holes in it to allow steam to escape.

Microwave the mixture for 3 minutes until cooked.

Add 15g of butter to the cooked mochi mixture. Once the mochi dough has cooled down, stretch it until smooth and elastic.

Divide the mochi dough into 6 equal portions.

Roll out each portion of mochi dough into a small disc.

Place a portion of the frozen matcha filling in the center of each mochi disc.

Carefully fold the edges of the mochi dough around the filling to seal it completely.

Roll each filled mochi ball between your palms to smooth out any seams.

Sprinkle the assembled matcha mochi with a little matcha powder for garnish.

Serve and enjoy the delightful blend of creamy matcha filling and chewy mochi exterior!