Mochi

Ingredients

• 200 g sweet mochigome rice flour (mochiko)
• 150 ml water
• 30 g caster sugar
• 2 g sea salt
• 40 g cornstarch (for dusting)
• 60 g anko (red bean paste) or desired filling

Method

1. 1
   Mix mochigome, water, sugar, and salt in a microwave-safe bowl; stir until smooth and lump-free.
2. 2
   Cover loosely and microwave on high for 2 minutes; stir vigorously, then microwave another 1 minute until thick and translucent.
3. 3
   Dust a clean work surface generously with cornstarch; transfer hot mochi dough onto it.
4. 4
   Dust top of dough with additional cornstarch; cool for 3–4 minutes until handleable but still warm.
5. 5
   Divide into 12 portions; flatten each into a 7 cm disc, place 5 g filling in centre, fold edges up, and seal by pressing and rolling into a ball.
6. 6
   Dust finished mochi with cornstarch to prevent sticking; serve at room temperature.