Sweet Red Bean Mochi

Ingredients

Instructions

1. 1

   MIX THE BATTER: In a microwave-safe bowl, whisk together rice flour, sugar, and water until completely smooth with no lumps.

2. 2

   FIRST MICROWAVE: Cover the bowl loosely with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute. The mixture will look slightly opaque and puffy.

3. 3

   STIR AND COOK AGAIN: Remove carefully as the bowl will be hot. Stir vigorously with a wet spatula until smooth - the mixture will be sticky and thick. Re-cover and microwave another 1 minute. It will look more glossy and translucent around the edges.

4. 4

   FINAL COOKING: Stir again until uniform. Microwave 30 more seconds. The mochi is ready when it is completely translucent with no white spots, very glossy, and stretchy like taffy when you pull it.

5. 5

   PREPARE WORK SURFACE: Generously dust your work surface with potato starch, about 2 tablespoons. The mochi is VERY hot - carefully turn it out onto the starch using a wet spatula. Dust the top with more starch. Let cool just until you can handle it, about 2 minutes.

6. 6

   PORTION AND FILL: Dust your hands with starch. Divide the mochi into 8 pieces by pinching off portions - do not cut as it sticks to knives. Flatten each piece into a 3-inch circle and place 1 tablespoon of red bean paste in the center.

7. 7

   SEAL AND SERVE: Gather the edges up around the filling and pinch together to seal, twisting slightly to close. Place seam-side down. Roll gently in starch to coat. Repeat with remaining pieces. Best eaten same day as refrigeration hardens them.