I actually like mochi - both the traditional, the semi-traditional, and the ice-cream versions. But I suspect the texture can be challenging for many Americans.
On many occasions I’ve made my own, which apparently is a derivative created in @CairoCarol’s home state:
(though I leave out the coconut topping)
I’ve also made the above but added instant matcha powder (tastes great but the color can raise eyebrows) or batches with various extracts (lemon being my favorite).