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1
Mix shiratamako and sugar well using a whisk.
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2
Add the water to dissolve.
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3
Simmer over very low heat and stir.
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4
When the consistency of the mixture becomes a bit heavy and paste-like, cover with a lid and wait for a minute.
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5
It looks like this when you uncover the lid.
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6
Turn the dough over and mix well.
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7
Cover with the lid again and cook for another minute.
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8
Open the lid for the second time.
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9
Stir well, cover with the lid again and cook for another minute.
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10
After repeating the process 3 to 4 times, the mixture will become transparent and start to resemble mochi.
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11
Leaving the lid on, turn the heat off.
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12
Let it stand for 2 to 3 minutes.
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13
Meanwhile, prepare the flavorings in each bowl.
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14
I used coconut, ground sesame and matcha for the 3 colors, as I had the ingredients on hand.
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15
In a large tray, spread a generous amount of flour or katakuriko for dusting.
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16
Divide the mochi that was left to steam in Step 7 in thirds.
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17
Mix each third well into each bowl from Step 8 to color and flavor them differently.
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18
Move to the tray from Step 9 to dust with the flour/katakuriko.
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19
This is the coconut-flavored mochi.
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20
Black sesame.
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21
Matcha.
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22
Cut the mochi in halves and then tear off into small pieces by hand.
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23
Roll each piece into balls.
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24
Turn them around so the seams are on the bottom.
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25
Done.
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26
The mochi has a soft and smooth texture.
