Measure out the glutinous rice flour in a bowl.
Add in the water and whisk until completely combined
Cover the bowl with clingwrap or a large plate and microwave for one minute.
Use a spatula or rice paddle to quickly knead the mixture together. Note 1
Cover the bowl and microwave for another minute
Knead the dough again for one or two minutes until it becomes translucent and stretchy. Note 2
Pour the mochi dough into any rectangular container or plastic bag and flatten the top down.
Lightly cover the container and refrigerate it for one or two hours to let it harden slightly
Take the mochi out of the container and cut the mochi into rectangles of your desired size. Note 3
Put the cut mochi into a container with some room in between. If the container is not large enough, you can add pieces of parchment paper to stack the mochi on top of each other.
Lightly cover the mochi and refrigerate for another 1-2 days to let the mochi harden. Then the mochi is ready to be eaten or frozen for later use