Cook Potatoes in the boiling slated water until tender. Drain and mash until smooth, then add Cold Water and mix well.
Add 1/4 cup Glutenous Rice Flour and mix well. Then add extra Glutenous Rice Flour gradually, and mix well. Form the mixture into balls or discs.
Cook in a lightly oiled frying pan over low heat until both sides are browned. If the edges are not well cooked, add 2 to 3 tablespoons Water and cover with a lid to steam cook. When cooked, drizzle over with the mixture of Soy Sauce, Sugar and Chilli Powder, turn Mochi cakes over and coat them evenly.
For soup, cook in the boiling salted OR unsalted water, and add to the soup.
