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AN MOCHI 
1 lb. mochiko (rice flour)
2 c. sugar
2 c. water
1 can Koshian
Cornstarch

Mix mochiko, sugar and water well and line in steamer with slightly damp cloth, steam for 20 to 30 minutes. Pour hot mochi in stainless bowl and stir with wooden stick until cool. Pour onto board covered cornstarch. Cut and roll about the size of golf ball and wrap around Koshian.
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