Adapted from https://www.justonecookbook.com/daifuku/

1. Combine rice flower and sugar in a medium, microwavable bowl and whisk it all together.

2. Add the water and mix well until combined.

3. Microwave Method: If you’re using a microwave to cook the mochi, loosely cover the bowl with plastic wrap. Put the bowl in the microwave and heat it on high (1100w) for 1 minute.

4. Take it out and stir it with wet rubber spatula. Cover again loosely and cook for 1 additional minute. Stir again, cover loosely, and cook for 30 seconds more to finish cooking. The color of the mochi will change from white to almost translucent.

5. Cover your work surface with parchment paper and dust it generously with corn starch. Then transfer the hot mochi on top.

6. To prevent it from sticking, sprinkle more corn starch on top of the mochi. Once it cools a bit, spread the mochi into a thin layer, about 3/16 inch (4-5 mm), with your hands or with a rolling pin. Make sure to apply corn starch to your hands and the rolling pin as needed. I recommend using a rolling pin because it’s easier to evenly spread out the mochi.

7. Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes (no more than that) until the mochi is set.

(roll into small balls or cut into squares for serving if no filling)

Optional with filling:

8. Take out the mochi from the refrigerator and cut 7-8 mochi wrapper circles with a 3½-inch (9 cm) cookie cutter.

9. On the work surface, place one sheet of plastic wrap with a mochi wrapper on top. Using a medium cookie scoop, place a scoop of anko on top of the mochi wrapper.

10. Pinch the four opposite points of the mochi circle together to enclose the anko. Then pinch the remaining edges together.