Yashouma (Colorful Mochi) ｜ Our Regional Cuisines

1. In a bowl, combine rice flour, sugar, and salt.

2. Gradually add boiling water while stirring with chopsticks. Then, knead it by hand until it forms a cohesive mass, with a texture similar to the lobe of an ear.

3. Tear the dough into bite-sized pieces and place them in a steamer lined with a steaming cloth. Steam for 20 minutes.

4. Once steamed, hold the steaming cloth and immerse it in cold water for about 1 minute (shock water). Be cautious not to cool it too much, as it may become difficult to shape.

5. Squeeze out excess water and knead the dough thoroughly in a bowl. (Kneading well at this stage makes the subsequent process easier.)

6. While the dough is still warm, add aonori, soybeans, sesame seeds, and food coloring into the dough. Stretch it out into a long shape and shape it using chopsticks or other tools.

7. Boil black soybeans without soaking them. Cook until they have a slightly firm texture.
When the finished product is still soft, using cotton thread makes it easier to cut.
If it becomes firm, it's delicious when baked and coated with sweet soy sauce.