Preheat oven to 350 degrees Fahrenheit.
Cut parchment paper so it fits in the pan using two pieces to line the pan in opposite directions. Make sure edges of pan are covered with flaps you can fold over the rim. This will make lifting the mochi out of the pan easier. If you don't have parchment paper, just lightly grease and flour the pan. Set aside
Cook rice until soft and drain well. Place in a food processor and puree until mushy and fairly smooth.
Spoon rice into a large mixing bowl. Add sugar and mix well. Then add the flour. Mix well. If dough is still too sticky to form a dough, add a little more. The dough should be soft but workable.
Spoon into the prepared 8x8 cake pan. Press down firmly and evenly.
Bake for 20 to 55 minutes or until bottom is nicely browned.
While still hot cut into small squares. Let cool slightly in the pan. Remove from the pan and finish cooling on a baking rack.
Meanwhile combine the maple syrup and almond butter. Add a little water or a plant based milk if it is too thick for dipping. Mix well and set aside.
Serve mochi with the maple almond dipping sauce, applesauce or anything sweet you desire.
