Steps

1. In a frying pan, combine Potato Starch 70g and Brown Sugar 50g and mix well. (Key tip!) Use powdered brown sugar. If using solid brown sugar, chop it finely. Mixing the dry ingredients first prevents lumps.
   🕒 01:28
2. Next, add half of the Water 300ml and mix to combine.
   🕒 01:50
3. Once well mixed, add the remaining Water and stir thoroughly. (Key tip!) The brown sugar should be about half dissolved before heating.
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4. Before cooking, wet the inside of a container (approximately 14.5cm x 11cm) with water.
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5. Heat the frying pan over medium heat, stirring constantly with a rubber spatula.
   🕒 02:30
6. As it thickens, continue heating while scraping off the thickened parts from the sides.
   🕒 02:42
7. Once the mixture becomes thick and doughy, reduce the heat to medium-low and stir well once.
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8. Once it comes together as a mass, reduce the heat to low and cook, stirring well, for 2 minutes. (Key tip!) Cooking for 2 minutes ensures a smooth texture with no raw flour taste.
   🕒 03:05
9. When it becomes translucent and smooth, turn off the heat.
   🕒 03:32
10. Pour the mixture into the prepared container and flatten the surface.
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11. Cover the surface with plastic wrap, pressing it directly onto the mochi to prevent it from drying out.
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12. Fill a shallow pan with water and add some ice. Place the container inside the ice bath to cool. Once it has cooled down to room temperature, refrigerate until it reaches your desired firmness. (Key tip!) Be careful not to over-chill, as it can become too hard. If you prefer a very soft and jiggly texture, you can eat it as is once it has cooled to room temperature.
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13. Once chilled and set, remove the plastic wrap and carefully invert the container to unmold the mochi. Wet your fingers with water to loosen the edges if needed.
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14. Wet the blade of your knife with water and cut the mochi into bite-sized pieces.
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15. Finally, sprinkle generously with Kinako (Roasted Soy Flour) (to taste).
    🕒 05:15