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Matcha Mochi Cheesecake Bites
60% authentic · Japanese-inspired Dessert
A creative fusion dessert featuring small, bite-sized cheesecakes enveloped in a soft, chewy matcha mochi layer. This offers a delightful contrast in textures and a unique matcha flavor experience.
Ingredients
- Cream cheese, softened200g
- Granulated sugar50g
- Egg yolk1
- Matcha powder1 tbsp
- Sweet glutinous rice flour (mochiko)100g
- Granulated sugar (for mochi)50g
- Water150ml
- Cornstarch or potato starch2 tbsp
- Saltpinch
Steps
- 1
For the cheesecake filling: Beat cream cheese and sugar until smooth. Mix in egg yolk and matcha powder until combined. Chill until firm enough to scoop.
- 2
Scoop small portions of the cheesecake filling and freeze them for about 30 minutes until firm.
- 3
For the mochi: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, matcha powder, and salt.
- 4
Gradually whisk in water until smooth. Cover the bowl with plastic wrap, leaving a small vent.
- 5
Microwave on high for 1 minute. Stir well. Microwave for another 1 minute, stir again. Microwave for 30 seconds to 1 minute more, until the dough is thick and translucent.
- 6
Dust a clean surface generously with cornstarch or potato starch. Turn the hot mochi dough onto the surface.
- 7
Once cool enough to handle, knead the mochi dough briefly. Divide into small portions.
- 8
Flatten each mochi portion into a disc. Place a frozen cheesecake ball in the center and carefully wrap the mochi around it, sealing the edges.
- 9
Roll into a smooth ball. Repeat with remaining cheesecake and mochi.
- 10
Chill the mochi bites for at least 30 minutes before serving.
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