Measure the dry ingredients into a large bowl.

Add the milk.

Whisk until you have a smooth batter.

Steam the batter for 20 minutes on high heat. If you have a steam oven, you can place the whole bowl into the oven. Otherwise, transfer the batter to a bowl which will fit into a stove-top steamer.

Alternatively, cover the bowl with plastic wrap, poke a few holes in the plastic, and microwave the batter on high power for 3 minutes. Stir with a wooden spoon, and microwave for another 3 minutes until the dough is cooked through.

Once the mochi dough is cooked, it should have set completely and be firm and bouncy to the touch. Use a wooden spoon to mix the dough to check that it is cooked through. If you see any liquid, cook the dough for a bit longer.

While the mochi dough is still hot, beat in the butter with a wooden spoon. Keep beating until all of the butter is incorporated.

When the mochi dough is cool enough to handle (but not cold), use your hands to knead the dough into a soft ball. I recommend wearing food-safe disposable gloves for this task because the dough is very sticky.

Method 1: The easiest method is to use food-safe disposable gloves to shape the mochi. Take a handful of dough and squeeze it between your thumb and forefinger to create small balls of dough. Pinch off the ends and drop the dough directly into the mochi flavouring.

Method 2: Scrape the dough into a large piping bag, and snip off the end to create a fairly wide opening (about 2 cm). Squeeze the dough out, cut off small pieces of mochi with a pair of oiled scissors, and drop the mochi pieces directly into the mochi flavouring.

Method 3: Scrape the dough onto a large sheet of baking paper. Use a sharp knife or dough scraper, which has been lightly oiled, to cut off small strips or pieces. Transfer the mochi pieces to the flavouring.

Mix the ingredients for the flavouring of your choice in a small bowl.

Sprinkle most of the flavouring onto a large plate or small tray.

As you are shaping and cutting the mochi, drop it directly onto the plate or tray with the flavouring. The flavouring will coat the mochi and prevent it from sticking to the plate.

Use your hands to lightly toss the mochi so that it is completely covered in the flavouring.