Serving: 12 pieces
Credit: Adapted from Setsuko Yoshizuka's recipe
- 1 cup Shiratama-ko (glutinous rice flour)
- ¼ cup sugar
- ⅔ cup water
- 150-200g Sweetened red bean paste (this often comes in 500g packets)
- Katakuri-ko (potato starch) or corn flour for dusting
- Make 12 small Anko (red bean) balls and set aside.
- Put Shiratamako in a heat-resistant bowl.
- Mix the water and sugar in a small bowl and stir to melt the sugar or microwave it 15 seconds.
- Gradually pour sugar and water mixture into Shiratama-ko, stir or whisk until there are no lumps.
- Put the bowl in microwave and heat the dough for about two minutes.
- Stir the dough in thoroughly, especially the top bit that can go a little dry.
- Put the dough back in and heat again until dough inflates and becomes Mochi - usually another minute or two depending on the strength of your microwave oven.
- Stir the Mochi quickly to obtain an even consistency.
- Dust a flat pan or large chopping board with some Katakuri-ko starch.
- Dust your hands too with some Katakuri-ko.
- Remove the hot Mochi from the bowl to the pan using a spoon or spatula.
- The Mochi is hot and sticky, so please be careful not to burn your hands.
- Dust hands with more Katakuri-ko and roll Mochi into a long sausage of 20-25 cm.
- Divide the mochi into 12 pieces using a knive.
- Make 12 flat and round Mochi.
- Put a piece of Anko filling on a Mochi and wrap the Anko by stretching Mochi.
- Using your hands, cup and roll the Mochi into a ball.
- Dust the Mochi with a little Katakuri-ko before placing them on a plate.
- Repeat the process to make more pieces until all done.