Soft Mochi Filled with Sweet Red Bean Paste

What you need

• 200 g (7 oz) sweet red bean paste, smooth or chunky
• 150 g (1 cup) glutinous rice flour, sold as mochiko or shiratamako
• 30 g (2 1/2 tbsp) sugar
• 180 ml (3/4 cup) water
• 3 tbsp potato starch, or cornstarch, for dusting

Method

Restated from the original video

1. 1

   Divide the red bean paste into 8 portions of about 25 g and roll each into a ball. Chill them on a plate while the dough is made.

2. 2

   In a microwave-safe bowl, whisk the glutinous rice flour with the sugar. Whisk in the water until the batter is smooth with no lumps.

3. 3

   Put a plate over the bowl and cook on high in the microwave for 1 min. Stir hard with a wet silicone spatula.

4. 4

   Microwave for 1 min more and stir again. The dough should now be firmer and partly see-through.

5. 5

   Keep microwaving in 30-second bursts, stirring each time, until the whole mass is glossy, translucent and very stretchy, 30-60 seconds more.

6. 6

   Dust a tray or board generously with potato starch, scrape the hot dough onto it and dust the top with more.

7. 7

   Leave until cool enough to handle, about 5 min, then cut into 8 equal pieces with a dusted knife or bench scraper.

8. 8

   Press one piece into a round about 8 cm (3 in) across, keeping the edges thinner than the middle.

9. 9

   Set a ball of filling in the centre, draw the dough up around it and pinch the edges firmly to seal.

10. 10

    Turn it seam side down and brush off any loose starch. Shape the rest the same way.

11. 11

    Serve at room temperature the same day. Chilling makes the dough hard.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.