Slowly add the powder into the
water, stir gently until viscous.
Method 1 : Pour it into a container, let it stand for 1-2 hours, then steam for about 40-60 mins. Let it cool before cutting. Method 2:Scoop up the mochi, slap it to remove air bubbles. Cook into a pot of 95 degree celsius water for 40-60 minutes, take it out and let it cool before cutting.
Soak it in water for at least 8 hours (change water occasionally) to remove alkali before eating. Soak the warabi mochi in cold water in a airtight box. Store in refrigerator for up to 2 weeks.
*This warabi powder contains alkali, no need to add anymore.
Japan Warabi Powder/500g
Japan