• In a bowl, combine the mochiko, joshinko, sugar, and salt.
• Add the water and mix together while kneading with a silicone spatula. The dough should hold together and easily rip apart from each other. Divide the mochi dough into 4 equal portions.
• Prepare the bamboo leaves by wiping off any excess moisture. Bamboo leaves have a smooth top side and a rough bottom side where the ridges are more visible. Lightly wipe oil on the smooth top side to make sure the sasa mochi does not stick to the leaf after steaming.

Wrapping Mochi

• Regardless of how you want to wrap it, we will shape one portion of the mochi into a sphere and wrap with one bamboo leaf.
• You can wrap the mochi by simply rolling it in the leaf and holding it in place using a toothpick, forming a log with the mochi showing out of both ends. This is easier to do, but you can also wrap the mochi into a more conical, triangle shape.
• To form the triangular shape, create a slight cone shape by folding up the stem side of the leaf until the stem is mostly perpendicular to the edge of the leaf and the folded edge lines up with the opposite edge of the leaf. Place the ball of mochi into the pocket, pushing slightly to fit it all in.
• Wrap the leaf over the exposed mochi and tuck the leaf into the fold created when you wrapped the cone shape. Repeat for the remaining 3 mochi.

Steaming

• Place all 4 mochi in a steamer basket and steam on high heat for 15 minutes.
• Remove from heat and let cool enough to handle, and the sasa mochi is done! 完成です！