Mochi

Whisk together the glutinous rice flour, cornstarch, sugar, and milk until smooth. Sift once, cover with plastic wrap, poke a few holes in the wrap, and microwave until fully cooked (about 4 minutes).

Once the dough is ready, add the butter and, wearing gloves, knead into a smooth, elastic dough. Work it until it forms a ball. Wrap the dough ball in plastic wrap and refrigerate for 1 hour.

In a separate bowl, whip the heavy cream, cream cheese, and sugar until thickened. Chill in the refrigerator until ready to use.

Combine all the ingredients for the berry puree, blend with an immersion blender, and thicken over heat.

Divide the dough into 8-12 pieces and shape them into balls. Using cornstarch to prevent sticking, roll out each ball and fill it with the filling.