- ¾ cup Mochiko (glutinous rice flour/sweet rice flour)
- ¾ cup water
- ¼ cup organic granulated sugar
- ½ cup cornstarch
- 1½ cup red bean paste or anko
Combining mochiko and sugar in a medium bowl and whisk all together. Pour in the water and mix until well-combined.
Add water and mix well until combined.
Spoon the mixture into the top of a steamer with the water simmering below. Cook in the steam for 15 minutes until the mochi changes from white to almost translucent.
Cover the work surface with parchment paper and dust it generously with cornstarch. Transfer the cooked mochi on to the work surface.
To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cooled down a bit, use a rolling pin to create a thin, even layer of mochi.
Cut out circles with the cookie cutter. With leftover dough, shape into a ball and re-roll. We ended up with a dozen circles.
Using the cookie scoop, scoop out anko (red bean paste) on top of the mochi wrapper.
Pinch the four corners of the mochi layer together to wrap the anko. Then pinch the remaining corners together to enclose the red bean paste.
Put some cornstarch on the seam and set on a serving platter. Continue until all of the wrappers are used.