A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers. To make the mochi, combine the mochiko, sugar and water in a microwave safe bowl and mix well. Baked mochi is a staple here in the islands. It has a chewy, sticky texture that is naturally white. Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks. The mochiko powder can probably be found in the oriental section of your grocery store. This recipe shows how you can make this delicious snack at home with quick steam over the stovetop or in the microwave. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. Daifuku (大福) or Daifuku Mochi (大福餅) is a type of wagashi (和菓子), Japanese sweets. I love how they come out in this rose muffin pan* from the Nordicware collection. Grease an 9×9 inch baking pan with oil. It is often eaten in New Year’s Ozoni soup or baked with soy sauce. Some with Filipino roots, some with Japanese roots, always a little bit different. Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. A popular Japanese sweet, Daifuku is a small round mochi stuffed with sweet red bean paste. The mochi has a nice chewy texture and a light chocolate flavor. Meanwhile, grease a ziploc bag well. 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