Preparation

• 1.

  In a mixing bowl, combine mochiko, sugar, matcha powder, and salt. Mix well until all dry ingredients are evenly distributed.

• 2.

  Gradually add water to the mixture, stirring until a smooth batter forms.

• 3.

  Transfer the batter to a microwave-safe bowl. Cover with a damp cloth or plastic wrap, leaving a small gap for steam to escape.

• 4.

  Microwave the mixture on high for 1 minute, then remove and stir. Repeat two more times, microwaving for 1 minute each time and stirring in between. The mixture should become thick and sticky.

• 5.

  Dust a clean surface with potato starch. Pour the hot mochi mixture onto the surface and allow it to cool slightly (about 2-3 minutes).

• 6.

  Once manageable to touch, dust your hands with potato starch and knead the mochi gently until it becomes slightly elastic and less sticky, about 1-2 minutes.

• 7.

  Divide the cooled mochi into equal portions (about 10 pieces). Flatten each piece into a circle, about 3 inches in diameter.

• 8.

  Place about 1 tablespoon of red bean paste in the center of each mochi circle. Carefully fold the edges over the filling and pinch to seal. Roll gently into a ball to shape it nicely.

• 9.

  Once all the pieces are shaped, dust them with more potato starch to prevent sticking. Allow them to cool completely before serving.