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1
Mix mochiko, water, and sugar in a microwave-safe bowl until all lumps disappear.
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2
Cover with a silicon lid and microwave for 3 minutes.
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3
Mix well with a spatula and microwave again for 3 minutes.
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4
The mixture will rise and steam.
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5
When it's sticky when taken out, it's cooked.
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6
Here's a variation with 1 teaspoon of matcha.
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7
It will deflate after the second round of microwaving.
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8
Knead well.
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9
When it becomes glossy, set aside for 15 minutes.
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10
You might burn yourself if it's too hot, and it'll be too soft to form.
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11
While it's cooling, prepare 12 bean paste balls.
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12
Dust a working surface and the mochi with katakuriko.
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13
Remove the mochi from the bowl with a spatula.
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14
Coat your hands with katakuriko.
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15
Roll the mochi into a long rope and cut into half.
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16
Divide again into thirds, then halve again, making 12 portions.
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17
Roll into balls and flatten out into about 4 to 5cm diameter circle with thin edges.
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18
Center the bean paste, and seal the edges.
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19
When it's completely sealed, turn over.
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20
Roll into a sphere to finish.
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21
If you serve in cup cake foils, it won't stick.
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22
Store in a closed container.
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23
They stored well in room temperature for 2-3 days where I am in San Francisco.
