Ingredients

• 1½ cups mochiko, plus dusting flour
• ½ teaspoon kosher salt
• 1⅓ cups water
• ¼ cup granulated sugar
• 2 tablespoons light corn syrup

Directions

1. Mix mochiko and salt. Separately bring water, sugar, and corn syrup to a boil; simmer 5–6 minutes until dissolved.

2. Pour the syrup into a well in the flour. Stir together, then turn onto a mochiko-dusted surface and knead 4–5 minutes until smooth.

3. Flatten tablespoonfuls into 3-inch circles about ⅛ inch thick. Dust and cover the finished mochi. Shape while the dough is fresh.