You continue to fold it neatly, tucking in the top of the leaf and folding up the sides.

You will eventually secure the leaf with a bit of twine. We color coded our two different mochi flavors; white twine for white sugar mochi, and green twine for brown sugar mochi.

The final product, ready to be steamed. This was the toughest part for me, wrapping my mochi just right so it wouldn't ooze out the sides of the leaf. My friends kept having to redo mine, because I was either using too much mochi, or squeezing it too hard onto the leaf or simply not folding the leaf securely around the mochi. It's almost like oragami.