they're very similar to the mochi you made a while back, at least in practice :)

pretty simple, but the batter is *really* sticky. I made them without the coconut (I'm not such a fan) or the 'essence'...really, to me, it's just a matter of the glutinous starch batter (we used tapioca starch) and the sweet mung bean filling.

I love most things with odd textures (jello-stuff especially...the only exception that comes readily to mind is Gefilte fish, which I can't stand :P)