Soft Mochis: the traditional recipe

Prepare the dough In a bowl, mix the glutinous rice flour, sugar, and water until you have a smooth and homogeneous dough.

Cook the dough. Pour the dough into a microwave-safe container. Cover with plastic wrap and microwave on high for 2 minutes. Remove the container, stir, and then microwave for another 1 minute. The dough should become sticky and translucent.

Prepare the work surface. Generously sprinkle a clean surface with cornstarch to prevent the mochi dough from sticking.

Shape the mochis. Transfer the warm dough onto a floured surface. Dust a little starch on top. With your floured hands, divide the dough into 6 portions.

Add the filling Flatten each portion of dough and place a spoonful of red bean paste in the center. Carefully seal the dough around the filling to form a ball.

Final touch and serving Roll the mochi balls in the starch to prevent them from sticking. Shake off the excess starch before serving. The mochis are ready to be enjoyed immediately or can be stored in an airtight container for 1 day at room temperature.