Japanese Mochi

Instructions

1. Prepare the workspace
   Generously dust a clean work surface with potato starch or cornstarch. Prepare a steamer by lining it with parchment paper and bringing water to a boil in the bottom pot. Also, prepare a large bowl of ice water for cooling the mochi later.
2. Mix the mochi dough
   In a heat-resistant bowl, combine the glutinous rice flour and sugar. Slowly add water while stirring to create a smooth mixture without lumps. If using vanilla extract or any flavoring like matcha or cocoa powder, add it now and mix well.
3. Steam the mochi mixture
   Pour the mixture into the prepared steamer. Cover and steam on medium-high heat for 15 minutes. The mixture should become translucent and sticky. Halfway through, stir the mixture to ensure even cooking.
4. Cool and knead the mochi
   Carefully transfer the hot mochi to the dusted work surface. Let it cool slightly for 2-3 minutes, then dip your hands in ice water and begin to knead the mochi. The mochi will be very sticky, so continue to dust with starch as needed. Knead until smooth and pliable, about 2-3 minutes.
5. Divide and fill the mochi
   Divide the mochi into 8-10 equal pieces. Flatten each piece into a 3-inch circle with slightly thicker edges than center. Place about 1 tablespoon of red bean paste in the center of each circle. Carefully bring the edges of the mochi up and around the filling, pinching to seal completely.
6. Shape and finish
   Gently roll each filled mochi ball between your palms to create a smooth, round shape. Roll in additional starch to prevent sticking, or in sesame seeds if desired. Place finished mochi on a plate dusted with starch.