Daifuku Mochi

Ingredients

• 1 cup shiratamako (glutinous rice flour)
• 3/4 cup water
• 1/4 cup granulated sugar
• 1/2 cup anko (sweet red bean paste), store-bought or homemade
• 1/3 cup katakuriko (potato starch) or cornstarch, for dusting

Instructions

1. Divide the anko into 8 equal portions (about 1 tablespoon each) and roll each portion into a smooth ball. Place them on a plate and refrigerate for 10 minutes to firm up.
2. In a microwave-safe bowl, whisk together the shiratamako and sugar until combined, then gradually stir in the water until no lumps remain and the mixture is smooth.
3. Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove and stir the mochi dough thoroughly with a wet silicone spatula.
4. Re-cover and microwave on high for an additional 1 to 2 minutes until the dough is translucent, glossy, and very sticky. Stir vigorously again until smooth and uniform.
5. Generously dust a clean work surface or baking sheet with katakuriko. Pour the hot mochi dough onto the dusted surface and dust the top of the dough with more starch to prevent sticking.
6. Allow the mochi dough to cool for 5 minutes until it is comfortable to handle but still pliable. Using a bench scraper or knife dusted with starch, divide the dough into 8 equal pieces.
7. Flatten each piece of mochi dough into a round disc about 3 inches in diameter, keeping the center slightly thicker than the edges.
8. Place one chilled anko ball in the center of a mochi disc. Gather the edges of the dough up around the filling and pinch firmly to seal, rolling the daifuku gently between your palms to form a smooth round ball. Place seam-side down on a starch-dusted tray.
9. Repeat with the remaining mochi pieces and anko balls. Dust off any excess starch with a dry pastry brush before serving.
10. Serve immediately at room temperature for the softest texture, or store in an airtight container at room temperature for up to 1 day. Do not refrigerate, as this will harden the mochi.