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1
Wash the mochi rice right before you cook.
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2
Cook in a rice cooker with 2 cups of water (not listed).
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3
(This is the same as when you cook regular white rice).
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4
Leave to stand for 10 minutes once it's cooked to steam.
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5
(Leave the rice cooker with the lid closed.)
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6
Take the inside pot and sprinkle salt while the rice is still hot.
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7
Using a dampened pestle, mash the rice grains until it is still a bit lumpy.
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8
If you mash the rice completely, it will become mochi.
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9
Spread katakuriko on your hands and roll the mochi into a ball.
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10
Dust a plate with katakuriko and transfer the mochi to the plate.
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11
Use about 1 g (1/5 teaspoon) of salt; a pinch of salt.
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12
A pinch is the amount you can hold between your forefinger, middle finger, and thumb.
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13
While the rice dough (Step 3) is still hot, wet your hands and divide into 10 pieces in a round shape.
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14
For half of the rice balls (5 balls), wrap the anko bean paste in the rice dough.
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15
Combine the kinako powder, sugar and salt in a shallow container and mix well.
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16
Dust the rice cakes (Step 7) while rolling in the container.
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17
Flatten a tablespoon of anko bean paste in a moistened and tightly wrung cloth.
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18
Place a plain rice ball (Step 6) on it and wrap the anko around the rice ball, rolling it out with your fingers.
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19
Done!
