These ones are for the freezer. This product is Chinese but I've seen Vietnamese, Japanese, and Korean versions of mochi too. These frozen gluten rice balls are filled with a variety of stuffing...minced peanut, black sesame, red bean paste, and taro paste. Some brands come with 8 pieces while these smaller one have 10 in a pack.
If the local Asian dessert place is a reluctant drive away, stow a package of these in your home freezer for a quick craving buster. Best of all, they are so easy to make. To prepare, you just need a chunk of fresh ginger (sliced), sugar, and water. In a stove top pot, melt sugar in the water with ginger. There should be enough water to cover the balls and the quantity of sugar depends on your taste. Boil ginger in a pot of water then add frozen mochi balls into the water. Stir balls immediately but gently to keep them moving in the water so that they do not settle to the bottom and stick to the pot. Once the balls start to float on their own, let them boil a couple more minutes until the mochi flour is cooked. Don't over boil to prevent balls from bursting in the sugar syrup. Ta dahh! They are best eaten warm with a sprinkle of toasted sesame seeds.
Vietnamese mochi balls taste great with coconut milk. For that, just heat up a can of coconut milk, add a bit of sugar and a pinch of salt. Then in a small bowl, mix a slurry of tapioca flour with a bit of cold water. Stir the slurry into warmed coconut milk until it thickens. Spoon coconut milk over the mochi balls and enjoy! This tastes like home. 😋 #mochiballs