Matcha Mooncakes

In a mixing bowl, combine cream cheese, powdered sugar, and freeze-dried strawberries until smooth. Refrigerate to firm while preparing the wrapper. In a large bowl, sift together glutinous rice flour, rice flour, wheat starch, powdered sugar, and matcha. Pour in milk, condensed milk, and oil. Whisk until smooth. Transfer the mixture to a heatproof bowl and steam over medium heat for 25 minutes. Let the dough cool slightly, then knead until smooth and mochi-like. Divide the dough into 25g portions and flatten each in your palm. Place 25g of cheesecake filling in the center, fold the dough over, and gently seal. Dust lightly with glutinous rice flour to prevent sticking. Press each ball into a mooncake mold to form the pattern, then release onto parchment paper. Repeat with the remaining dough and filling. Refrigerate until chilled, or enjoy immediately.