Prep time 20 minutes
Cook time 10 minutes
Yield: Serves or Makes 15
In a large mixing bowl, whisk flour and sugar. Add water and mix with a spatula until smooth.
In a saucepan over low-medium heat, add the mochi mixture and stir constantly using a wooden spoon or heatproof baking spatula. After 7-10 minutes, the mochi mixture will thicken and turn into a smooth and shiny mixture. Remove from heat.
Transfer the cooked mochi mixture into a mixing bowl and allow the mochi to cool for 5-10 minutes.
Dust a pastry board or clean countertop space with the starch and cover your hands with starch. Peel off a piece of mochi about the size of a golf ball and roll it in your hands until it is a smooth, round ball. Gently flatten the ball and place it on the starch-covered countertop. Continue this process until all the dough it used up.
Once you have rolled all the dough into small mochi cakes, heat a non-stick skillet on medium heat. Place a few mochi on the skillet and toast about 2 minutes on each side.
Plate the mochi and lightly dust with kinako powder. Serve immediately.