Prepare your steamer by bringing water to a rolling boil. Line an 8-inch square steamer-safe dish with parchment paper, leaving some overhang on the sides.
In a large mixing bowl, whisk together the sweet rice flour, water, honey, sugar, and salt until completely smooth with no lumps remaining. The batter should be pourable but slightly thick.
Pour the mixture into your prepared dish and spread evenly. Place in the steamer, cover with a lid, and steam over high heat for 20-25 minutes until the mochi becomes translucent and glossy.
While the mochi steams, generously dust a clean work surface with kinako powder or cornstarch. Toast additional kinako in a dry skillet over medium heat for 2-3 minutes if desired.
Remove the steamed mochi carefully using the parchment overhang and transfer to your dusted surface. Let cool for 3-4 minutes until just warm enough to handle.
Oil your hands well and gently stretch and fold the mochi 2-3 times to develop texture. Shape into a log about 2 inches in diameter.
Dust a sharp knife with kinako or cornstarch and cut the log into 12-16 equal pieces, cleaning and re-dusting the knife between cuts.
Roll each piece gently in kinako powder to coat all sides. Let rest uncovered for 10 minutes to develop a light skin, then serve with an optional drizzle of honey.
