Gather all the ingredients.
Shiratamako and mochiko: These are glutinous rice flour (sometimes called sweet rice flour) made of Japanese short grain glutinous rice. More about it here.
Sugar: Do not omit sugar as it helps mochi stay softer.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.