Mochi-Making

Tried to make mochi using glutinous rice flour (can't find sweet glutinous rice powder).
I boiled half a pot of water n put them in (like making "buah Melaka") and waited for it to rise up and scooped them out, and rolled them around in tapioca powder+fine sugar mix. Oh, I did add some fine sugar with the glutinous rice flour, just to give a little hint of sweetness.

This is how it turns out. Doesn't taste so bad, but it's really plain. I should've stuffed them with peanut or something. It's also a little too chewy. Of course, I did make this out of boredom so I don't expect much. -_-

But I'll try harder next time. Mochi-making is really not as easy as we all think! We need the right ingredients to make it. Please don't follow this weird recipe. This is just to share my awkwardness in the kitchen. Should any Japanese chef read this, please DO tell me how to make mochi the right way!