Basic Sweet Mochi (An Mochi)

Place mochiko and salt in a large bowl and stir until thoroughly combined

Combine water, sugar, and corn syrup in a medium saucepan and bring to a boil over medium-high heat

Reduce to a simmer and cook, stirring, until sugar is dissolved, about 5 to 6 minutes

Make a well in the center of the mochiko mixture and pour in the sugar syrup

Stir until all flour is incorporated

Immediately turn dough onto a work surface lightly floured with mochiko and knead until smooth and elastic, about 4 to 5 minutes; dust with more mochiko as needed to prevent sticking

Pinch off tablespoon-size pieces and, using a floured rolling pin or your hands, flatten into 3-inch circles about 1/8 inch thick

Dust rice cakes with mochiko and place on a baking sheet lined with parchment paper

Cover in plastic wrap and store in the refrigerator or freezer, or use as desired.