How to make mochi

For matcha-white chocolate filling, stir chocolate and cream in a heatproof bowl set over a saucepan over simmering water until smooth and combined (5 minute). Remove from heat; whisk in 1 ½ tsp matcha powder. Cover directly with plastic wrap and refrigerate to firm (1 hour). Roll into 6 balls (about 2 tsp each), working quickly to avoid ganache becoming too warm and unworkable. Freeze to firm (1-2 hours). Meanwhile, sift icing sugar and remaning matcha powder into a shallow bowl, cover with plastic wrap and set aside for dusting.

For strawberry-red bean filling, divide red bean paste into 6 portions and roll into balls. Place strawberries on a clean work surface, push red bean paste down and around strawberries to enclose. Transfer to a tray lined with baking paper and freeze to firm (2 hours). Combine freeze-dried strawberries and icing sugar in a spice grinder and process until finely ground. Transfer to shallow bowl and cover tightly with plastic wrap until required.

For black sesame praline filling, place sugar in small saucepan pan over medium heat. Cook, swirling pan occasionally, until sugar dissolves, then cook, swirling pan constantly, until a dark caramel forms (3-4 minutes). Stir in black sesame seeds, then pour praline onto a small tray lined with baking paper. Stand to set (30 minutes). Transfer to a small food processor and process until very finely chopped. Add remaining ingredients and process until smooth. Roll into 6 balls (about 2 tsp each) and freeze to firm (2 hours).

For mochi dough, combine rice flour, sugar and milk in a heatproof bowl and whisk vigorously until smooth. Place over a saucepan of simmering water and cook, covered with two sheets of foil, until rice mixture is translucent (15-20 minutes; see note). Remove from heat and beat until smooth. Set aside for 5 minutes to cool briefly.

Generously dust a clean work surface with potato starch. Working quickly, using a pastry scraper, scrape half the hot mochi mixture onto surface (keep remaining mochi dough covered with a tea towel to prevent drying out). Scatter with a little extra starch and using your fingers, press dough to a rough square, then roll to a 17cm square, about 6-7mm thick. Using a knife dusted with potato starch, trim to a 15cm square (discard trimmings), then cut into nine 5cm-squares. Set portions aside covered with a clean tea towel. Repeat with remaining mochi dough. You should have 18 dough squares in total.

To shape mochi, working with one square of dough at a time, place a portion of frozen filling in centre of mochi square, dot edges lightly with water, pinch corners together around filling to enclose. Continue to pinch dough around to seal and form an even ball. Repeat with remaining mochi dough and filling. Transfer mochi to a tray, cover tightly with plastic wrap and refrigerate until ready to serve (see note).

Dust matcha-white chocolate mochi with matcha icing sugar to coat. Dust strawberry-red bean mochi with strawberry icing sugar to coat. Top sesame praline mochi with black sesame seeds. Arrange mochi on a serving platter to serve.