Bring water to a boil in a 7.6 L / 8-quart pot fitted with a steamer basket lined with damp cheesecloth.

Whisk the glutinous rice flour, sugar, and salt together in a bowl. Add the water gradually, mixing until the texture looks like damp, clumpy sand.

Spread the mixture over the cheesecloth, cover, and steam for 20 minutes, until the dough turns translucent and glossy with no dry white spots left.

Scrape the hot dough into a stand mixer bowl fitted with the paddle attachment. Beat on medium for 8 to 10 minutes, until the dough is smooth and stretches like taffy without tearing.

Dust a 33 x 23 cm / 13 x 9-inch sheet pan with half of the roasted soybean powder.

Turn the warm dough out onto the pan. Dust the top with more soybean powder and pat it into an even 2 cm / 3/4-inch thick rectangle.

Let the dough cool for 10 minutes, until it's firm enough to hold a cut edge but still warm.

Oil a sharp knife and cut the rectangle into 16 to 18 bite-sized cubes, about 3 cm / 1.25 inches each.

Roll each piece in the remaining soybean powder, pressing gently so it sticks on all sides.

Arrange the pieces on a plate, drizzle with honey if using, and serve the same day at room temperature.