Love Mochi

Wash and dry the mochi balls thoroughly

Skewer one stick of pork rind or two skewers of churrasco into each mochi ball, on the side opposite the handle, and reserve

Grease a large baking dish and reserve

In a pot, mix together the remaining ingredients

Bring to a simmer over low heat

Let it simmer for 5 minutes without stirring, or until it reaches the thread stage of thick syrup

To test the stage, drop a small amount of the syrup into a cold water bath - it should form hard threads

If you have a thermometer for sweets, the syrup temperature should be at 145°C

Once the syrup is ready, remove from heat

Hold each mochi ball by its skewer and quickly dip it into the syrup, tilting the pot to ensure the syrup covers all sides of the mochi

Remove the mochi ball from the syrup and let excess syrup drip off

Place the mochi ball onto a prepared baking dish quickly

Let it cool and set before serving.