2 tablespoon unsweetened cocoa powder
2 cups sugar
1 cup water
1 box (16 oz.)Mochiko Blue Star Brand Sweet Rice Flour
3 cups water
extra cocoa powder for dusting
In medium saucepan, using a whisk, combine sugar and cocoa together very thoroughly. Then add 1 cup water and mix well. Heat syrup over medium high, stirring until sugar is dissolved. Set aside.
Using a whisk, thoughly mix flour and 3 cups water in a large microwavable bowl until smooth.
Cover and microwave 5 minutes on high. Remove from oven and using a large spoon, mix thoroughly. Return to microwave oven, uncovered, and cook an additional 5 minutes on high.
Remove from microwave oven.
Add cocoa syrup and mix thoroughly. Pour mixture into a 9 x 13 inch nonstick baking pan lightly coated with nonstick cooking spray. Let mochi cool overnight or until firm.
Dust top with cocoa powder and invert contents onto a cutting board dusted with cocoa powder (before inverting pan, gently pull the mochi along the pan sides free).
Cut mochi into small pieces and dust all surfaces in cocoa powder. Store in airtight container and refrigerate.