You just cover Maru-Mochi (round rice cake) while they are still moist and soft with Kinako (soy bean powder with sugar). I would like to keep mochi in a dish full of powder for about 1 to 2 hours and roll them occasionally. With the moisture from Mochi, Kinako makes a nice thin paste over mochi this way!
I have recipes for Mochi and Kinako in separate blogs.
Please check my other posts for Japanese Desserts also! If you have a chance to try out any of the recipes, please let me know how you liked it.
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