Learn how to make soft and chewy mochi filled with juicy grapes and cream cheese. A no-bake dessert that’s light, elegant, and absolutely irresistible.
Green Grape Cream Cheese Mochi Bites
This year, green grapes have been surprisingly affordable and extra sweet, so I stocked up on plenty. Some went straight into snacking, but I couldn’t resist turning a few into these Green Grape Cream Cheese Mochi Bites.
The result was so refreshing and delicious that my whole family instantly fell in love with them.
Mochi has always been in my top three favorite desserts. I just love that soft, chewy texture combined with endless possibilities for creative fillings.
Over time, I’ve shared quite a few mochi recipes, like Osmanthus Mochi, Matcha Mochi Bites, Brown Sugar Pearl Mochi, Soft & Chewy Sweet Potato Mochi with Cheese, and Watermelon Mochi Bites.
Each one has its own charm, but they’re all connected by the same comforting base: the mochi skin.
What I enjoy most is how versatile the mochi skin recipe is. The method stays very similar across all these variations, and the star ingredient — glutinous rice flour — is the magic that makes mochi so soft, chewy, and addictively good.
Once you master the basics, you can play around with different flavors and fillings for endless fun.
Why you‘ll love this recipe
- It’s no-bake and beginner-friendly — just mix, steam, and wrap.
- Perfectly refreshing for summer with a chilled, creamy grape filling.
- Versatile — enjoy frozen like ice cream mochi or at room temperature for a soft, chewy bite.
- Looks beautiful, making it perfect for afternoon tea, party desserts, or gifts.
Ingredients
Green Grape Cream Cheese Filling
- 250g cream cheese (plain, softened at room temp for 30 minutes)
- 150g seedless green grapes (such as Shine Muscat, cut into 1cm cubes)
- 25g fine sugar
- plastic wrap (for shaping)
- large piping bag (no nozzle needed, cut a small tip)
Matcha Mochi Skin
- 130g glutinous rice flour
- 25g cornstarch
- 160g whole milk
- 20g fine sugar
- 20g corn oil
- 5g matcha powder
- 50g cooked glutinous rice flour
Decoration
- 2g matcha powder (for dusting)
Note:
Cooked Glutinous Rice Flour: This is a mandatory step. To make it, simply toast regular glutinous rice flour in a dry pan over low heat for 3-5 minutes until it is lightly golden. Let it cool completely. It is essential for preventing the mochi from sticking during assembly.
Instructions
Step 1: Prep
Wash grapes, pat dry, cut into cubes (150g for filling, 5–6 halves for topping).
Soften cream cheese at room temperature.
Toast 50g glutinous rice flour for dusting.
Step 2: Make the Filling
Place softened cream cheese in a bowl. Add sugar gradually, stirring until smooth and free of sugar grains.
Fold in grape cubes gently with a spatula, keeping the pieces intact.
Transfer mixture into a piping bag. Line a mold with plastic wrap and pipe into a log shape, or directly shape a 15cm × 3cm log on plastic wrap. Roll tightly, twist ends, and freeze at least 4 hours or overnight until firm.
Step 3: Make the Matcha Mochi Skin
In a bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and milk. Whisk until smooth. Strain once.
Cover with plastic wrap, poke 10–15 small holes, and steam for 25 minutes until set and translucent.
Let cool until warm. Dust a board with 10g cooked flour, knead mochi dough until smooth and elastic. Add matcha powder and knead until evenly green. Wrap and rest 5 minutes.
Step 4: Wrap & Cut
Roll dough into a rectangle (20 × 10cm, 0.3cm thick), dusting with cooked flour as needed.
Remove frozen filling log, unwrap, and place in center. Fold both sides of mochi to enclose, trim excess, and seal into a log.
Dust surface with cooked flour, slice into 3–4cm pieces, and top each with half a grape. Lightly dust with matcha powder before serving.
Frequently Asked Questions
Q: Can I make this without matcha?
Yes! You can substitute matcha powder with strawberry powder, cocoa powder, or butterfly pea powder for a different look and flavor.
Q: How should I store these mochi bites?
They can be stored in an airtight container in the refrigerator for up to 2 days. For a firmer, ice-cream-like bite, keep them in the freezer and thaw for 5 minutes before serving.
Q: My mochi dough is too sticky. What should I do?
Use cooked glutinous rice flour to dust your board and hands. Never add raw flour as it won’t cook through.
Chewy Matcha Mochi with Creamy Grape Filling
Ingredients
Green Grape Cream Cheese Filling
- 250 g cream cheese plain, softened at room temp for 30 minutes
- 150 g seedless green grapes such as Shine Muscat, cut into 1cm cubes
- 25 g fine sugar
- plastic wrap for shaping
- large piping bag no nozzle needed, cut a small tip
Matcha Mochi Skin
- 130 g glutinous rice flour
- 25 g cornstarch
- 160 g whole milk
- 20 g fine sugar
- 20 g corn oil
- 5 g matcha powder
- 50 g cooked glutinous rice flour toast plain flour in a dry pan for 3–5 minutes until lightly golden, cool, and use for dusting — never use raw flour
Decoration
- 5 –6 half green grapes
- 2 g matcha powder for dusting
Instructions
Step 1: Prep
- Wash grapes, pat dry, cut into cubes (150g for filling, 5–6 halves for topping).
- Soften cream cheese at room temperature.
- Toast 50g glutinous rice flour for dusting.
Step 2: Make the Filling
- Place softened cream cheese in a bowl. Add sugar gradually, stirring until smooth and free of sugar grains.
- Fold in grape cubes gently with a spatula, keeping the pieces intact.
- Transfer mixture into a piping bag. Line a mold with plastic wrap and pipe into a log shape, or directly shape a 15cm × 3cm log on plastic wrap. Roll tightly, twist ends, and freeze at least 4 hours or overnight until firm.
Step 3: Make the Matcha Mochi Skin
- In a bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and milk. Whisk until smooth. Strain once.
- Cover with plastic wrap, poke 10–15 small holes, and steam for 25 minutes until set and translucent.
- Let cool until warm. Dust a board with 10g cooked flour, knead mochi dough until smooth and elastic. Add matcha powder and knead until evenly green. Wrap and rest 5 minutes.
Step 4: Wrap & Cut
- Roll dough into a rectangle (20 × 10cm, 0.3cm thick), dusting with cooked flour as needed.
- Remove frozen filling log, unwrap, and place in center. Fold both sides of mochi to enclose, trim excess, and seal into a log.
- Dust surface with cooked flour, slice into 3–4cm pieces, and top each with half a grape. Lightly dust with matcha powder before serving.
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