These are excellent, although I will make them more spciy next time. Be sure to use a spoonin stead of a whisk to mix the dough. Then be sure to cover the dough as instructed. It dries quickly and I even found it helpful to quickly dunk each dough slice in water before rolling. I also sprinkled the sesame seeds on the table, placed the dough slice on top, and then rolled out the wrappers. This helped the sesame seed stick. These were worth the work--especially as they are gluten-free!
I never came across a recipe for stuffed mochi; thank you for sharing yours.