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.