Place the mochi in a dry, heated cast iron skillet or heavy stainless steel skillet, cover and cook 3 to 4 minutes on low to medium-low. Flip the mochi, cover and cook another 3 to 4 minutes or until the mochi puffs up.
While the mochi is cooking, heat the syrup in a small pan. Place roasted nuts in a small bowl. When the mochi is done, dip it into the hot syrup, roll it in the nuts and eat while hot.
3g fat (16% calories from fat),