The mochi was a little difficult to cut, but a heavy, sharp knife helps. The squares will puff up and grow larger in the oven, so make sure you have some distance between squares on the cookie sheet. Mine just barely touched in some places. I think next time I would cut them just a tad smaller.
There are many ideas for mochi fillings and toppings online, but since I had flavored mochi, I opted for a simple powdered sugar icing. Just mix about a tablespoon of milk into a cup or so of powdered sugar. The end result reminded me of a chewy danish.
I think these are a cute and quick breakfast treat. A pretty decent gluten free donut substitute, if I do say so myself. Don't we all need more donut substitutes?