Mix 80 g glutinous rice flour, cornstarch, sugar, and milk in a bowl until thoroughly combined. Cover, and let it steam for 20 minutes.

In the meantime, toast ½ cup of glutinous rice flour in a pan on medium-low heat for 5 minutes, whisking constantly. Remove and set aside. This will be used for dusting to prevent the mochi from sticking to any surfaces.

Once the mochi is safe to touch (warm), add the butter to the steamed mochi, and using your hand, knead until the butter is fully melted and incorporated into the mochi. Keep kneading until the mochi gets soft and sketchy. PRO TIP: rub a little butter over your hands to prevent the mochi from sticking; you can also wear food-safe gloves to make this process easier!

Dust the toasted glutinous rice flour over the surface area to prevent it from sticking over the rolling pin and your workstation.

Optional - I am using a muffin tin, so it is easier to fill the mochi. Line the muffin tin with Saran wrap.

Divide the mochi into six even pieces. Roll out the mochi to around 3-inch circle.

Place the mochi on top of the muffin tin, and add in any filling of your choice; I added homemade whipped cream and chopped strawberries.

Fold the outside in, and pinch close. Cut off any excess mochi with scissors and dust on extra glutinous rice flour to prevent it from sticking.

Flip over, and you get the perfect mochi!

To decorate, start with whipped cream in the middle, add strawberry, and lightly press on black sesame seeds using a toothpick as the eyes!