Grilled mochi sticks

Stir the glutinous rice flour and water together to incorporate.

Microwave in 30 second to 1 minute intervals until the mixture is smooth and relatively bouncy.

Knead briefly, then wrap in saran wrap into a cohesive shape; repeat for a second package.

Chill in the fridge about one to two hours.

Cut into approximately half-inch sticks across, not lengthwise, and put them on skewers.

Lay the skewers on a rack set in a sheet pan, covering the exposed wooden parts with foil so they do not burn.

Broil in the oven about two to three minutes per side, right before serving, until both ends are crispy and the middle is sticky.