Traditional Japanese Warabi Mochi with Potato Starch

• 2 tbsp Katakuriko (potato starch flour)
• 2 tbsp Sugar
• 160 ml Water
• 1 Kinako
• 1 Brown sugar syrup or molasses (optional)

1. Prepare a bowl of cold water to be used later.
2. Place all of the ingredients into a pot and stir until the katakuriko (potato starch flour) and sugar has dissolved.
3. Heat on medium-low heat.
4. Mix with a gentle scooping motion.
5. When the liquid becomes heavy and transparent, mix slowly to prevent burning.
6. As you continue mixing, the entire mixture will become viscous.
7. When it comes together and has gradually become more transparent, turn off the heat.
8. The longer you heat the mixture, the better it'll taste (as it'll remove the unpleasant floury taste)!
9. !
10. Bring the pot over to the faucet and pour water directly into the pot without letting the water directly touch the mixture.
11. Cut the mixture in the pot into bite-sized pieces.
12. Cut it by forming your thumb and pointer finger into a ring and cutting it with that.
13. (Refer to the picture).
14. As you cut each one, drop in the prepared bowl of cold water from Step 1.
15. Coat with kinako and they're complete.
16. You could also pour molasses or brown sugar syrup on top!
17. !

flour, sugar, water, kinako, brown sugar syrup

Taken from cookpad.com/us/recipes/168722-traditional-japanese-warabi-mochi-with-potato-starch (may not work)