Super good. Super simple. Just beware of burning your hands with the hot mochi mix. I used bean paste out of a pouch and didn't need to freeze it; worked perfectly.

Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Otherwise, very yummy and easy and fun!

Similar to a recipe on RecipeZaar - I didn't have the matcha (and the other recipe doesn't call for it), so I made it without. I've made it twice, experimenting with the microwave time - ours seems to heat things faster than others. You can also switch up the fillings. I've used super thick cheesecake pudding (1 1/2 c soy milk) as well as another batch with peanut butter. The red bean paste is our favorite, but we make due with what we have. Solution for getting the mochi into balls is to put the batch on plastic wrap dusted with potato or tapioca (cornstarch works, too) starch. Get some starch on one hand, put a cut piece into that hand, spoon in the filling, and pinch up the sides with the not-so-dusted hand. Keeps for a day or two in tightly sealed container lined with parchment paper. The pudding ones should be eaten almost right away. Thank you Katrina for sharing!