2 cups of mochiko
1 tbsp of sugar
3/4 cups of water (you will probably need more; I needed just over 1 cup of water)
Food coloring, if desired
(red bean paste, if making stuffed mochi)
sesame seeds (black, toasted)
(cocoa, if you like that)
(toasted soy flour, if you like that)
(other things as you like)
Set a small pot of water on the stove to boil.
Mix the mochiko, one tablespoon of sugar, and the water. It will form a stiff dough when it’s ready. (You may need to hand-knead it a little to get it thoroughly mixed.)
Roll mochi into balls about the size of a quarter (an inch or so in diameter), then drop them, a few at a time, into the boiling water.
Lift the mochi out again when they float to the top and drain them very lightly on paper towels.
Then sprinkle the mochi with sugar and immediately roll it in the coconut.
UPDATE: Can also stuff the mochi with red bean paste (I used commercially purchased red bean paste) and then boil them. They’re done when they float to the top. Yum yum yum! 🙂 These were better than the plain unstuffed mochi.