An Mochi #1

1. Boil water and sugar together.

2. Remove from stove.

3. Pour Mochiko into syrup and stir vigorously until dough is free of lumps.

4. Sprinkle katakuriko (potato starch) on cutting board.

5. Turn cooked mochi on board.

6. If too hot, allow to cool.

7. pinch off large walnut size pieces of dough, then flatten and shape to form 3.

8. 5" round wrappers.

9. Place one teaspoon or more koshian in middle.

10. Gather edges together and shape into a ball.

11. Lay pinched side down.

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Nutrient	Quantity
Carbohydrates	100.798 g
Energy	402.99 kCal
Water	473.9355 g
Calcium, Ca	59.52 mg
Sodium, Na	12.51 mg
Manganese, Mn	0.0465 mg
Sucrose	100.1819 g
Sugars, total	100.1819 g
Ash	0.5035 g
Copper, Cu	0.0423 mg
Iron, Fe	0.3737 mg
Carbohydrate, by difference	100.798 g
Phosphorus, P	1.01 mg
Zinc, Zn	0.0303 mg
Magnesium, Mg	11.5 mg
Potassium, K	29.29 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	402.99	100.798	0
Water	2 cups	0	0	0
mochiko rice flour	2 cups	0	0	0
koshi	1 can	0	0	0
katakuriko	0	0	0	0