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. ---------------------------------------------------------------------------
Nutrition
Ingredients
