Abekawa Mochi

In a mixing bowl, combine the Shiratamako with 130 grams of Water. Mix well using your hands until a smooth, pliable dough forms. This is a traditional wagashi dough handling technique.

Bring a large pot of water to a rolling boil. Take small portions of the mochi dough, about 15-20 grams each, and flatten them slightly into disc shapes.

Carefully drop the flattened mochi dough pieces into the boiling water. Cook until they float to the surface and continue to boil for another 1-2 minutes to ensure they are cooked through.