Ingredients:       

• 5 Lbs Japanese Mochi Rice
• 1 Cup Peanut butter and 1 cup chopped Peanut
• 1 cup chopped Chocolate cover Macadamia Nuts
• 1 cup sweet red beans paste
• 1 cup strawberry jelly
• ½ cup of mochiko flour or

           
Preparation:       
~ Clean and Soak mochi rice overnight. Place the rice in a wooden steaming box with a removeable bamboo bottom and place over a pot of boiling water. (Or just boil the rice.) When the rice is completely cooked, in fact a little over-cooked, remove from the heat and slide out the bamboo base of the box and transfer the rice to a large stone or wooden mortar
~ while the rice is steaming hot, mush the rice with a wooden mallet (perhaps a meat tenderizing mallet will do). Push the rice down into the mortar as hard as you can. Now bring the mallet down on the rice with quite a bit of force but not enough to cause it to spill.
~ When using a traditional mallet and mortar, this would be done standing; if you are using a wooden bowl set on the floor, then kneel in front of it. As the rice becomes mashed together, begin to strike it with more and more force.
~ When it has become a paste, knead it several times and then continue to pound it with the mallet. Repeat this process until the rice has become one solid smooth paste.
~ Roll the mochi into a ball. Set aside to cool down just a little or until you can handle with your bare hand.
~ portion the mochi rice into small golf ball size.   On the flat surface sprinkle with some mochiko four and spread the mochi to a round circle about 3 inches wild and 1/8 inch thick and plate a filling in the center, the filling should be about quarter or one-third size of the mochi.
~ wrap the mochi around the filling and roll in your palm until the mochi is round and smooth. Keep replete with different filling.

TIP, You may add color or flavor the mochi with sugar or any seasoning you prefer while you are pounding the rice

Mochi is a traditional Japanese food made from pounded glutinous rice, also known as sweet or sticky rice. Despite being called "glutinous", this rice does not contain gluten and so should not be problematic for people with allergies to it. It is cholesterol free and low in fat.