Recipe

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• 1 cup mochiko sweet rice flour
• 1 tbsp sugar (optional)
• 1/4 tsp salt
• 1/2 cup water
• katakuriko

• 1 Stir together mochiko, sugar, and salt.
• 2 Stir in water to form soft dough.
• 3 Lightly knead dough on board dusted with katakuriko (about 30 seconds).
• 4 Place dough in steamer tray lined with dampened unbleached muslin or several layers of cheesecloth.
• 5 Spread dough evenly over dampened cloth, about 1/2 thick.
• 6 Steam 20 minutes.
• 7 Remove steamer tray from pan.
• 8 Light out cloth with dough.
• 9 Pull cloth away from dough, letting dough fall onto a flat surface dusted with katakuriko.
• 10 Cool dough for 1-2 minutes.
• 11 While still hot, roll dough into an 8 long sausage-shaped roll.
• 12 Cut into 9 pieces.
• 13 Sprinkle with katakuriko as needed to prevent sticking.
• 14 Form into balls.
• 15 VARIATION 1: Fill with crunchy peanut butter for peanut butter mochi.
• 16 VARIATION 2: For chichi dango, add 2 tablespoons melted butter and substitute 1/2 cup water with 1/2 cup milk.