2-1/4 cups mochiko

1-1/3 cups water minus 1 tsp.

Mix lightly (as for biscuits). Place on dampened cloth and steam in steamer for 10 minutes.

SYRUP FOR MOCHI:

1/2 cup sugar

1/4 cup water

Red or green food coloring

1 can Koshi An

Boil sugar and water on low flame without stirring until sugar is dissolved. Add food coloring after syrup is removed from heat. Put steamed mochi in a solid container and pound with a wooden spoon. While pounding, add the syrup a little at a time blending well. Place mochi on board coated with katakuriko; break off about 1 Tbsp. and roll into a ball. Coat each piece with koshi an.

Yield: 15 balls.