| | Directions | | Place both kinds of rice together and wash well, until water runs clear. Add water and bring to a boil. Turn heat down low and steam for 15 - 20 minutes. Rice should be soft. Stir and pound gently with wooden stick while hot. Rice will get sticky but not smooth. Wet hands with salt water, scoop up rice with tablespoon and shape into round balls. Coat each ball with tsubuchi 'an' or plain 'an' as desired. |
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| Ingredients | | - |  | 2 1/2 cups mochi gome(Japanese sweet rice, glutinous rice) |
| - | | 1/2 cup regular rice |
| - | | 4 1/2 cups Water |
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