the process comprising , in order , adding water to ground glutinous rice powder such as refined rice flour (ground glutinous rice ) or mochi-ko (rice cake flour ), kneading until soft , adding sugar or starch syrup , and kneading on heating . 白玉粉（もち米を挽いたもの）や餅粉など、もち米をひいてできた粉に水分を加え軟らかく練り、そこへ砂糖や水飴を加えた後に加熱をしながら練る製法。
according to the description in kakai-sho commentary , tsubaki-mochi was something like a dumpling made from mochi-ko (rice cake flour , present-day domyojiko [dried and granulated glutinous rice flour ]) that was made by grinding dried glutinous rice with a mill-stone , kneaded with amazura (traditional sweetener commonly used in the past ), and wrapped with camellia leaves . 河海抄の記述によれば、もち米を乾燥させて臼でひいて作った餅粉（現在の道明寺粉）を甘葛の汁で練って団子のようにし、椿の葉で包んだもの。
