1. first sieve the glutinous rice flour once or twice, then add the sugar into the sieved glutinous rice flour

2. then slowly pour the milk or water into the glutinous rice flour, not all at once, after all, different glutinous rice flour has different absorbency, and then stir into the paste without particles (in this step, you can divide into a few portions of paste, and then add cocoa powder matcha powder)

3. boil a pot of water to avoid drying out, then put a bit of water, and then add cocoa powder matcha tea powder. Then add cocoa powder and matcha powder)

3. boil a pot of water to avoid drying out the pot is best to put a little more water and put the batter on the steam for about 20 minutes I was divided into two parts of the steam, one of them added taro flavored chocolate, I forgot the chocolate itself is very sweet, so the mochi is sweet

4. you can take a spoon to peel open the middle part, if there is no batter, you can be removed from the pot

5. Sprinkle the flour on the board to prevent the dough from sticking to the board, then dip a spoon into the flour and peel the dough off, then repeat until all the dough has been peeled off

6. Sprinkle the flour on the board and put on disposable gloves, wipe the flour on the gloves, and then start to roll out the dough. If it sticks to your gloves, keep adding more flour until it doesn't stick to your hands

7. Take off the dough and if it sticks to your hands, put a little flour on your hands and wrap it in some honeydew and roll it in the flour. Repeat the process until you finish wrapping the dough

8. How to make the cooked flour: Prepare a waterless and oil-free wok and put the flour into the wok, and keep stirring the flour over low heat. I just need to keep turning the bottom part of the glutinous rice flour and then turn the other parts of the glutinous rice flour to the bottom because you have to keep turning the hands can not stop so when your hands are very tired you can turn off the fire to continue to turn the pan can rest when the pan cooled (because even if the fire is turned off the pan still have residual heat, so you have to continue to turn the pan) this a few more times frying slowly skilled (must be the beginning of the frying of the cooked powder because fried cooked powder has a taste, I personally do not like the flavor of the pan. I personally do not like the smell of the cooked flour a little longer, it is not so big flavor It is best to fry the cooked flour the night before and the next day to do mochi cooked flour fried more than you can take a plastic bag packed and tied tightly into a cool place)