Step 1

Mix the tapioca starch, sugar and water together in a small pan. Cook over medium heat until the mixture starts to thicken, mixing constantly. Then lower the heat and cook until it becomes translucent and sticky.

Step 2

Dust a 6-inch square container or similar sized container with matcha powder. Drop the mochi into the container and roll around so it is coated with matcha. Make the surface flat and let cool.

Step 3

While cooling down the mochi, make the kuromitsu syrup. Combine the black (dark brown) sugar and water together in a small pan and cook for 3-5 minutes until it thickens a little.

Step 4

Take the mochi out on a cutting board dusted with a bit of tapioca starch. Cut the mochi into bite size pieces and serve with the syrup on top.