Nantu (Mochi)
3 pkgs or 1 - 2 lb. pkg. mochiko
4 cups water
Wrap mixture in wet dish towel. Steam for 1 hour and let it rise like yeast dough with bubbles.
3 cups granulated sugar
3/4 cup water
1/2 tsp. red/green/or orange coloing
Boil until sugar is dissolved. Just before above mixture is ready.
Turn steamed mixture into a large bowl and gradually add syrup to steamed mochi while mixing. Pour well mixed mochi in greased 9x12x2-1/2” pan; (grease pan with margarine or mayonnaise), and let stand 4 hours or leave over night. Slice and roll in kinako or katakuriko.
