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1
Put rice flour in a bowl and gradually add water, mixing with chopsticks.
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2
Switch to kneading the dough by hand (but be careful - it will be hot!
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3
).
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4
Carefully knead the dough as if making bread or mochi.
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5
If it's too watery, add a little bit more flour.
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6
Once it's come together, remove about 1/10 of the dough and split into 3 equal portions.
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7
Add a teeny-tiny amount of food coloring to each.
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8
Form tiny balls out of each of the 3 colored doughs (about the size of toy bullets).
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9
Cover the mold with cling wrap.
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10
Place colored balls in the mold, then cover with white dough.
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11
Start with a small amount of dough, then add more if necessary.
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12
Cover with the remaining cling wrap and push into the mold with your hand until the dough fully fills the mold.
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13
Place the other half of the mold on top and press down firmly until the excess dough is squeezed out.
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14
Prepare the steamer.
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15
Pour in enough water so that it won't evaporate during cooking.
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16
You can use a steam tray as well.
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17
Remove the plastic wrap and the excess dough, then smooth the molded edges with a finger.
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18
Return the excess dough to the bowl.
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19
Line the steamer with parchment paper and place the mochi molds so that they don't touch.
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20
Steam on high heat for 10~15 minutes.
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21
Place on a cooling rack and quickly rinse with water to cool.
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22
Fan to continue cooling.
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23
If you sprinkle with water first, it will create a nice glaze.
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24
While they're fresh out of the steamer, sprinkle soy sauce, sweetened soy sauce, or kinako powder, and enjoy.
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25
These are also good if you fry them in soy sauce like fried mochi.
