Red Bean Mochi

• 1 cup shiratamako (glutinous rice flour)
• 1/4 cup sugar
• 3/4 cup water
• 3/4 cup red bean paste (anko)
• 1/2 cup potato starch (katakuriko) for dusting

Instructions

1. 1

   Divide the red bean paste into 6 equal balls. Set aside.

2. 2

   In a microwave-safe bowl, mix shiratamako and sugar. Slowly add water while whisking until smooth.

3. 3

   Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute.

4. 4

   Remove from microwave and stir well with a wet spatula. Return to microwave for another 1 minute. Stir again. The dough should be translucent and sticky.

5. 5

   Dust a baking sheet generously with potato starch. Transfer the hot mochi dough onto the starch. Dust the top with more starch.

6. 6

   Flatten the dough slightly and cut it into 6 equal pieces using a dough scraper or knife.

7. 7

   Flatten each piece into a circle. Place a ball of red bean paste in the center.

8. 8

   Pinch the edges of the dough together to seal the filling inside. Rol gently to shape into a round ball. Brush off excess starch and serve.