Shiso Mochi

Wash the fresh shiso leaves thoroughly and pat them completely dry with a clean cloth or paper towel. Finely chop the shiso leaves.

In a heatproof bowl, combine the shiratamako and granulated sugar. Gradually add the water, mixing well with a whisk until a smooth batter forms.

Cover the bowl loosely with plastic wrap and microwave for 2 minutes at 600W. Remove, stir with a wet spatula, then cover again and microwave for another 1-2 minutes until the mochi dough is translucent and sticky. Alternatively, steam the bowl for 15-20 minutes over medium heat until the mochi dough is cooked through.