Tofu Cream

1. Strain the tofu twice through a sieve. A fine mesh strainer works best.
2. Gradually add 10–15g of soy milk while mixing with a whisk until smooth. Adjust the consistency so it’s firm enough to be lifted with a spatula.
3. Mix in matcha, sugar, and salt, and strain again. If you have a blender, you can skip the straining and just blend everything together until smooth.
4.  Place plastic wrap on a kitchen scale, divide the mixture into 25–30g portions, shape into balls, and freeze.

Mochi

1.  Add water and sugar to the shiratamako and mix well until smooth and free of lumps.
2. Cover with plastic wrap and microwave at 600W for 3 minutes before stirring with a spatula. Microwave again at 600W for 2 minutes, stir again, and microwave for another 1.5 minutes. If the mochi puffs up during heating, it’s done. If not, heat for an additional minute.
   
3.  Mix until glossy, then transfer to a container dusted with potato starch. Coat both sides of the mochi with starch.
4. Cut the mochi into 10 equal portions, each about 30–35g.
5. Brush off excess starch, place the frozen tofu cream in the center, and wrap. If the plastic wrap doesn’t come off the tofu cream easily, warm it slightly in the microwave.