Strawberry Cream Cheese Mochi

For the filling, beat the cream cheese and sugar until smooth, then beat in the jam. In another bowl, whip the cream to soft peaks and fold it into the cream cheese mixture. Spoon or pipe it into 50 g (about 3 tablespoon) mounds on a parchment-lined tray and freeze until solid, at least 2 hours.

For the dusting flour, toast the extra glutinous rice flour in a dry pan over low heat for 3 to 4 minutes, stirring constantly, until it smells nutty but has not browned. Let it cool.

Whisk the glutinous rice flour, cornstarch, sugar and milk into a smooth batter and strain it into a heatproof bowl. Cover with plastic wrap and poke a few small holes in the top.

Steam over boiling water for 20 to 25 minutes, stirring once halfway, until the dough is translucent and no white liquid remains in the center.

While it is still warm, add the butter and knead it in with a spatula or gloved hands. Stretch and fold the dough repeatedly for a few minutes until smooth and elastic.

Dust your work surface with the toasted flour. Divide the dough into 40 g pieces and flatten each into a round wide enough to wrap the filling.

Place a frozen filling mound in the center of each round (a small mold or cup helps), gather the edges over the top and pinch them closed. Trim any excess dough.

Dust lightly with more toasted flour, sprinkle with cookie crumbs and let the filling soften in the fridge for 20 to 30 minutes before serving.