Japanese Mochi with Cherry

Whisk together the rice flour and powdered sugar, then add the vegetable oil.

Mix the milk or water with the pink food coloring, pour it into the dry ingredients, and stir until you have a smooth batter.

Set a skillet over low heat, pour in the batter, and stir constantly with a spatula until it thickens and cooks through.

Once the dough gathers into a ball and changes color, cover with a lid and let it cool down.

Combine the cherries with sugar and starch in a heavy-bottomed saucepan, place over medium heat, cook until thickened, and let it cool.

Whip the chilled cream cheese with condensed milk until thick, or whisk until completely smooth.

Dust your work surface with starch, knead the dough, and divide it into 6 portions.

Roll each piece of dough into a thin flat round, place it over a small bowl, and pipe the cream into the center, creating a small indentation.

Put the cherry compote in the center, cover it with more cream, and gather the edges of the dough to seal.

Trim off any excess dough and invert the bowl so the seam ends up on the bottom.