In a large bowl, whisk together glutinous rice flour, cornstarch, sugar, and cocoa powder.

Gradually add the milk, stirring continuously until the mixture is completely smooth and lump-free.

Strain the mixture through a sieve into a large microwave-safe bowl.

Cover with microwave-safe plastic wrap and poke a few small holes with a toothpick.

Microwave on high for 2 minutes, then stir.

Continue microwaving in 30-second increments, stirring each time, until the dough is fully cooked and no liquid remains (about 3–4 minutes total).

Add the butter and knead with a spatula or gloved hands until fully incorporated and glossy.

Cover and let cool for 15 minutes.

In a saucepan over medium-low heat, combine cherries, sugar, and lime juice.

Cook gently for 5–6 minutes, until the cherries soften and release their juices.

Lightly mash the cherries with a spatula for a chunky texture.

In a small bowl, mix cornstarch and cold water to form a slurry.

Stir the slurry into the pan and simmer for 2–3 minutes, until thick and jam-like.

Remove from heat and allow to cool completely.

In a small bowl, mix ricotta cheese and whipped cream until smooth and fluffy.

Cover and refrigerate until ready to use.

Generously dust your work surface with cornstarch.

Transfer the cooled mochi onto the surface and knead by hand for 5 minutes, until smooth and elastic.

Divide into 4 equal portions.

Flatten each portion into a round disc, keeping the center slightly thicker.

Place one mochi disc in your palm or a shallow bowl.

Add a spoonful of creamy filling and cherry compote to the center.

Carefully gather the edges and pinch to seal completely.

Flip seam-side down and gently shape.

Top with fresh Tasmanian cherries.