Delicious Japanese Chocolate Mochi with Matcha Filling

Instructions:

1. In a medium bowl, whip the heavy cream until soft peaks form. Gently fold in powdered sugar, matcha powder, and vanilla extract. Chill in the refrigerator until ready to use.
2. In a mixing bowl, combine sweet rice flour, cocoa powder, and granulated sugar. Gradually whisk in water until a smooth batter forms.
3. Transfer the batter to a microwave-safe bowl and cover it loosely with plastic wrap. Microwave on high for 1 minute, stir, and then microwave for an additional 1-2 minutes, or until the dough is translucent and sticky.
4. Dust your work surface with cornstarch. Transfer the mochi dough onto the surface and lightly dust the top with more cornstarch. Using a rolling pin, flatten the dough to about ½-inch thickness. Cut out rounds using a cookie cutter.
5. Place a small spoonful of chilled matcha filling in the center of each mochi round. Gently pinch the edges of the mochi together to seal the filling inside, shaping it into a ball or a disc.
6. Place the assembled mochi on a plate dusted with cornstarch, and refrigerate for at least 30 minutes before serving.