Combine all of the ingredients except the cornstarch in a medium size microwave safe bowl. Using a rubber spatula, stir the mixture well until no lumps remain. Scrape away any excess liquid mochi mixture that may have been sloshed high on the sides of the bowl while stirring.
Microwave the mixture at 100% power for 2 minutes. Remove from the microwave and stir well. Dough will very thick and sticky, just stir as best you can with a sturdy spatula. Return to microwave; heat for 2 minutes longer.
When dough begins to inflate while cooking, and then deflates with the microwave door is opened the candy is ready to be removed. If the dough doesn’t inflate during the previous one minute of cooking time, microwave for 1 additional minute.
Remove the bowl from the microwave. Sprinkle a cutting board with half the cornstarch; scrape the hot dough onto the cornstarch and then pat the surface with cornstarch-coated hands (be careful, the dough is sticky and HOT!). Stretch dough gently and use your hands to flatten it. Cut into 10-12 pieces. With corn flour-dusted hands, gently pinch the edges together to form a ball. Place each ball into a mini cupcake liner and brush away excess corn starch with a pastry brush.
Adhere the black nonpareils or ‘eyes’ onto the mochi with dots of corn syrup, adhere the mini chips (beak) and flower sprinkles (feet) in the same way.
I think these are best eaten the same day, but they can be kept fresh with plastic wrap and refrigeration.