In a bowl, combine the mochiko (sweet rice flour) and sugar.

Gradually add water to the mixture, stirring continuously until well combined and slightly watery.

Transfer the mixture to a microwave-safe dish and cover it tightly with plastic wrap.

Microwave on high power for 4 minutes.

Carefully remove the plastic wrap and let the mochi cool for a few minutes (optional).

Cut the mochi into desired shapes.

Dust with katakuriko (potato starch) or kinako (roasted soybean flour) to prevent sticking.

Alternatively, place the mochi on cellophane.

For filled mochi, add a teaspoon of your desired filling (red bean paste, ice cream, chocolate, etc.) before dusting and pinch the edges closed.

For flavored dough, add a few drops of food coloring or flavoring extract to the batter before cooking.

For chocolate mochi, stir in about 1/4 cup of melted chocolate chips into the mochi batter before microwaving.