Clean your counter and sprinkle it with Mochiko flour or cornstarch. I placed parchment paper down and then covered it with cornstarch.
Also, sprinkle a container or plate with Mochiko flour or cornstarch.
Scoop out your hot mochi onto your prepared surface. Cover the top of the dough with cornstarch or Mochiko flour.
Pat the mochi on a flat surface, adding cornstarch, so it doesn't stick. I usually flattened the dough to about a ¼ inch thickness. The mochi might be a bit hot, so you can let it cool a tiny bit before flattening.
Form dough into a small pancake about 3 ½ - 4 inches wide in diameter.
Place one cookie dough ball in the middle of your round pancake and bring up sides of mochi and pinch in the middle. Ensure that all edges get pinched together, so there are no holes.
Roll mochi in a ball in your hand. Place seams side down on a plate sprinkled with Mochiko flour or cornstarch.
Repeat this process until all ingredients are gone.
If the mochi dough gets dry and won't come together, add a tiny bit of powdered sugar or water, and it will revive the dough and becomes sticky and pliable again.
To store, place the plastic wrap around the mochi and put it in an airtight container.