Transfer the mochi dough with parchment paper onto a large baking sheet. Refrigerate for 15-20 minutes until the mochi is set. Make sure the mochi is thin and flat.

Mochi comes in a lot of different forms, but just about everyone agrees that one of the best is daifuku. These sweet dumplings aren’t just delicious, they’re versatile too, and as proof today we’re ...

Turn mochi onto work surface generously dusted with potato starch. Allow to cool about 10 minutes. Dust with more potato starch and roll to generous ¼-inch thickness.