Japan
Microwave-cooked sweet rice dough wrapped around prepared red-bean paste.
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5 clear steps
Shape the prepared anko into twelve small marble-sized balls. Dust the clean work surface with ready-to-eat confectionery starch; do not substitute raw flour.
Tips, changes and questions from people who cooked this recipe.
Mix the water and sugar in a microwave-safe bowl and heat briefly until the sugar dissolves. Stir in the sweet glutinous rice flour until smooth.
Microwave for about 2 minutes, stir carefully with a heatproof spatula, then cook for about another 2 minutes until the dough is cooked and stretchy. Microwave power varies, so check the dough rather than relying only on the clock.
Let cool enough to handle safely before dividing into twelve pieces. Flatten each, enclose an anko ball and pinch shut. Dust lightly with the prepared starch.
Eat in small bites and chew thoroughly: sticky mochi can be a choking risk, especially for young children and people with swallowing difficulties. Refrigerate promptly if not eaten now.
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