The first recipe included MOCHI powder. The recipe was tested by the magazine's test kitchen staff in search for crispy outside, chewy soft inside pastry. How did it turn out with mine? Naaaa, even though I opened and used the expensive SHIRATAMAKO (sweet rice granules), the recipe method did not fare out as I had hoped for. I added YOMOGI powder after first round to add more flavor. Basically, the cake remain quite flat even with a teaspoonful of baking powder. Back to drawing board to retest.