Mochi

Step 1

In a microwave-safe bowl, whisk together the 1 cup sweet rice flour, 2 tbsp sugar, and 0.75 cup water until smooth. Cover with plastic wrap.

Step 2

Microwave on high for 1 minute. Stir well with a wet spatula. Microwave again for 1 minute, then stir until the mixture becomes thick and translucent.

Step 3

Dust a clean surface with the 2 tbsp potato starch. Turn the hot mochi dough onto it. Let cool until just warm enough to handle, about 5 minutes.

Step 4

Divide the dough into 8 equal pieces. Flatten each piece into a small disc about 3 inches wide.

Step 5

Place 1 tbsp of sweet red bean paste in the center of each disc. Fold the edges over the filling and pinch to seal, forming a ball.

Step 6

Toast the 2 tbsp sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 2 minutes. Transfer to a plate.

Step 7

Roll each mochi ball in the toasted sesame seeds to coat evenly. Serve at room temperature. Store leftovers in an airtight container for up to 2 days.

Step 8

If you prefer a softer texture, microwave the finished mochi for 10 seconds before serving.

Step 9

For a twist, add a drop of vanilla extract or matcha powder to the dough before cooking.

Step 10

Enjoy your homemade mochi as a sweet snack or dessert.