Daifuku Mochi

Ingredients

• •1 1/2 cups mochiko (glutinous rice flour)
• •1/3 cup sugar
• •1 1/4 cups water
• •1 cup potato starch or cornstarch, for dusting
• •1 1/2 cups sweet red bean paste (anko), divided into 8 balls

Steps

1. 1.Roll the red bean paste into 8 small balls and chill them while preparing the mochi dough.
2. 2.Whisk the mochiko and sugar together in a microwave-safe bowl, then gradually whisk in the water until smooth with no lumps.
3. 3.Cover with plastic wrap and microwave on high for 2 minutes, then remove and stir vigorously with a wet spatula.
4. 4.Microwave again for 1-2 more minutes, stirring between each interval, until the dough turns translucent, glossy, and very sticky.
5. 5.Dust a work surface generously with potato starch or cornstarch (not flour, which the sticky mochi won't release from) and turn the hot dough out onto it.
6. 6.Using a dusted spatula or scraper, divide the dough into 8 portions while it's still warm and pliable.
7. 7.Flatten each portion in your starch-dusted palm, place a ball of red bean paste in the center, then gather the edges up and pinch to seal completely.
8. 8.Dust off the excess starch and serve at room temperature, seam-side down; best eaten the same day since mochi hardens as it sits.