To make the batter, combine 1 2/3 cups sweet rice flour (200 grams), 2 tablespoons cornstarch, 1/3 cup granulated sugar (60 grams), and 2 tablespoons vegetable oil in a bowl. Mix well, then add 1 2/3 cups warm water (400 milliliters) and stir until smooth and fully combined. This helps the batter cook evenly without settling during steaming.

Pour the batter into the inner pot of a rice cooker. Add 1 cup of water to the outer pot, place the inner pot on the steaming rack, and start the rice cooker to steam the mochi. When the switch pops up, do not open the lid—let it sit for another 5 minutes. Test with a skewer; if it comes out clean, the mochi is done.

For the coatings: Grind roasted black sesame seeds in a food processor, or use pre-ground black sesame powder if available. Prepare two types of sugar to your liking: powdered sugar and granulated sugar. Most people enjoy mixing powdered sugar with peanut or sesame powder, while granulated sugar gives a crunchier texture.

For the coatings: Grind roasted peanuts in a food processor, or use pre-ground peanut powder if available. Adjust the texture to your preference. Mix the ground peanuts with powdered sugar and set aside.

Place a piece of mochi directly onto the coating mixture.

Use chopsticks to pinch off small pieces, dip them in the coating, and enjoy this fresh and fun way to eat mochi.

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Blend roasted peanuts in a food processor until smooth to make peanut butter. Cut the mochi into pieces and use the peanut butter as a filling.

Wear plastic gloves (to prevent sticking), take a piece of mochi, roll it into a ball, flatten it, and wrap it around peanut butter or red bean paste.

Roll the filled mochi balls in roasted soybean flour.

You can also use the sesame-peanut-sugar mixture as a filling to make stuffed mochi.

Try different fillings like peanut butter, sesame-peanut-sugar mixture, or red bean paste—each one is delicious in its own way.