Hi! I haven’t tested it with joshinko, so I’m not sure it’s exactly the right amount of water, but it should be generally close. I’d say it’s worth giving a try! Since suama usually only has two different colors, you can split the batter and dye one pink before steaming, if that makes sense, instead of kneading the color into it afterwards. Then assemble by wrapping the pink around the white and rolling into a log. Sorry if those instructions are confusing.

I have tried various recipes for microwave mochi, and they work OK. I could try using a steamer instead. I have found that the rice flour is very important. I cheaped out the first time and used Thai glutinous rice flour (Erawan brand although the other big brand is Three Ladies). They apparently wet mill it, and it’s also a long grain variety as opposed to a Japanese short/medium grain type. It ended up way too soft and needed less water to be workable. The Thai flour also had a non-neutral taste. And frankly too smooth and not as chewy. But then I tried using Koda Farms Blue Star Mochiko and it reminded me more of the mochi I’ve bought from places like Fugetsu-Do as far as texture goes. I would also throw in a plug for other great places for mochi like Sakura-Ya and Chikari in Gardena, as well as Osakaya in Sacramento.