Matcha Mochi

Instructions

1. Prepare the workspace
   Line a baking sheet with parchment paper and dust generously with cornstarch. Also prepare a large cutting board or clean counter space dusted with cornstarch for shaping the mochi.
2. Mix dry ingredients
   In a large microwave-safe bowl, whisk together the glutinous rice flour, matcha powder, sugar, and salt until well combined and the matcha is evenly distributed with no lumps.
3. Add wet ingredients
   Gradually add water and vanilla extract to the dry mixture, stirring continuously until you have a smooth, lump-free batter. If using honey, add it now and mix well.
4. Cook the mochi mixture
   Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Remove and stir thoroughly. Repeat this process 3-4 more times (for a total of 4-5 minutes), until the mixture becomes translucent and sticky. Alternatively, steam the mixture over boiling water for 15 minutes.
5. Shape and fill
   Transfer the hot mochi to the prepared dusted surface. Allow it to cool slightly until you can handle it (about 5 minutes). Dust your hands with cornstarch, divide the mochi into 12 equal portions. Flatten each piece into a disc about 3 inches in diameter, place 1 tablespoon of red bean paste in the center, and carefully fold the edges to seal completely, forming a ball.
6. Final dusting
   Roll each filled mochi ball in cornstarch to prevent sticking, gently tapping off any excess. Arrange the finished mochi on the prepared baking sheet, making sure they don't touch each other.