Cha Manju

Divide the koshian into 8 equal portions, approximately 25 grams each. Roll each portion into a smooth ball and set aside.

In a large mixing bowl, combine the Japanese all-purpose flour, kokuto, and baking powder. Whisk thoroughly to ensure even distribution.

Gradually add the water to the dry ingredients, mixing with a spatula or your hands until a shaggy dough forms.