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1
Divide the anko into 20 g portions (this amount is easy to wrap).
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2
It'll get your hands messy, so use a spoon.
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3
Refrigerate until use.
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4
Put the ingredients in a microwave-safe bowl (I used a white container, so it might be a bit difficult to tell what's going on).
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5
Add water, and mix until there are no lumps and it's smooth.
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6
Microwave for 1 minute 40 seconds at 600 Q.
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7
Take it out, and mix carefully with a moistened spatula.
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8
Microwave for another 40 seconds at 600 W.
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9
Take it out of the microwave, and mix again with a spatula.
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10
When the dough is shiny, place it on a plastic wrap-lined work surface dusted with katakuriko.
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11
Dust the top of the mochi with more katakuriko (the dough will be very hot, so be careful).
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12
Spread out the dough, and divide into 9 portions.
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13
Mix the black beans into each ball of dough.
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14
Flatten the dough into circles, and wrap around the bean paste balls If the dough is sticky, dust with katakuriko.
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15
Dust off the excess katakuriko with a pastry brush, and the dumplings are done.
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16
Pack into a box to make a gift anyone would appreciate.
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17
I used this brand of anko and black beans.
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18
The anko (on the right) is from a 100 yen shop.
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19
The black beans (left) are actually red 'kanoko' beans.
