What to do with mochiko (sweet rice flour)?

I bought a couple of boxes of mochiko (sweet rice flour, or glutinous rice flour) to make mochi (a Japanese treat). I found that, though it is easy to make (but hard to buy in my area, which is why I was making it), I don’t like it. Now I have this flour that I don’t know what to do with. What should I make?

P.S. I’m not a very experienced, but as long as I have a very thorough recipe, I do okay. Please keep this in mind when suggesting recipes.