Line a steamer basket with parchment paper or a clean kitchen towel. Fill the steamer pot with water and bring to a rolling boil over high heat.
In a medium heatproof bowl, whisk together the mochiko and water until completely smooth with no lumps. Stir in the honey until evenly incorporated.
Place the bowl in the steamer basket, cover with a tight-fitting lid, and steam for 15 minutes. The mixture should transform from cloudy liquid to translucent, stretchy dough.
Remove the bowl carefully using oven mitts. While the mochi is still hot, oil your hands generously and knead the dough directly in the bowl for 2-3 minutes until smooth and elastic.
Dust your work surface heavily with potato starch. Turn the hot mochi out onto the surface and pat into a thick rectangle about 1/2-inch thick.
Oil a sharp knife and cut the mochi into 12 equal squares or use oiled hands to pinch off golf ball-sized pieces and roll into smooth spheres.
Dust each piece lightly with additional starch to prevent sticking. Let cool for 10 minutes before serving to allow the texture to set properly.
