Toast rice flour in a small saucepan over medium-low heat for a few minutes to eliminate any bacteria. Let cool to room temperature.
Mix together rice flour and cornstarch. Sprinkle the mixture over the work surface. Dust your hands with the rice flour and cornstarch mixture.
Place the mochi onto the work surface and sprinkle more cornstarch and rice flour on top.
Knead the mochi dough for a few minutes. Then, shape the dough into a thick log.
From one end, roll the dough into a 1 cm rope and cut the rope into smaller pieces using a floured bench scraper.
As you continue to roll and cut mochi bites, generously dust them in cornstarch and rice flour, making sure they are coated where the mochi was cut.
Optional: After you have cut all your mochi, lightly toss them in a sifter to remove excess cornstarch and rice flour.
Store in an airtight container in the fridge for up to three days or freeze in a Ziploc bag.
Enjoy it by itself or with ice cream!