Prepare the filling. In a mixing bowl, combine the softened cream cheese and powdered sugar until smooth. Fold in the crushed freeze-dried strawberries, if using. Refrigerate the filling while you prepare the matcha wrapper.

Make the batter. In a large bowl, sift together the glutinous rice flour, rice flour, wheat starch, powdered sugar, and matcha. Add the whole milk, sweetened condensed milk, and vegetable oil. Whisk until completely smooth and no dry pockets remain.

Steam the wrapper. Transfer the mixture to a heatproof bowl. Cover and steam over medium heat for about 25 minutes, or until the mixture is fully cooked and has formed a thick dough.

Knead the dough. Allow the dough to cool until it is comfortable to handle but still slightly warm. Knead until smooth, pliable, and mochi-like.

Portion. Divide the matcha dough into 25-gram portions. Portion the chilled cheesecake filling into approximately 25-gram portions as well.

Fill the mooncakes. Flatten one piece of matcha dough into a round in the palm of your hand, making the edges slightly thinner than the center. Place one portion of cheesecake filling in the middle. Bring the dough up and around the filling, pinch to seal, and gently roll into a smooth ball.

Shape. Lightly dust the outside with cooked glutinous rice flour to prevent sticking. Place the filled ball into a mooncake mold and press firmly onto a piece of parchment paper. Carefully release the mooncake from the mold.

Repeat. Continue filling and molding the remaining portions of dough and cheesecake filling.

Chill and serve. Refrigerate the mooncakes until chilled and slightly firm, about 30 minutes, or enjoy them immediately if preferred.