Kashiwa Mochi

In a large bowl, thoroughly combine the Shiratamako, Joshinko, and Sugar.

Gradually add the Water to the dry ingredients, mixing with a spatula until a smooth, thick batter forms.

Pour the batter into a heatproof bowl, cover loosely with plastic wrap, and steam over high heat for 15-20 minutes, or until the mochi dough is translucent and cooked through.