Japanese Basic Mochi

Combine the glutinous rice flour and sugar in a microwave-safe bowl. Add the water gradually while stirring with a spatula until completely smooth and lump-free. The batter will be thin — like very thick cream — and should pour off the spatula in a slow, even sheet. Pass it through a fine strainer if any lumps remain. Cover loosely with microwave-safe plastic wrap or a damp paper towel.

Microwave the covered batter on HIGH for 2 minutes. Remove, uncover, and stir vigorously — the outer edge will have cooked to a translucent, rubbery mass while the centre remains white and liquid. Stir to combine them, re-cover, and microwave again for 1 to 2 minutes until the entire mass is translucent, pulling away from the bowl sides, and glistening. Stir well between each burst. The dough should look uniformly glossy and slightly translucent, not chalky or opaque. Total microwave time: 4 to 6 minutes in 1-2 minute bursts.

Dust a clean work surface generously with cornstarch. Turn the hot mochi out onto the surface and dust the top as well. Let it cool for 5 to 10 minutes — it should be warm but comfortable to handle. Do not let it cool completely: cold mochi becomes stiff and tears when portioned. Divide into 8 equal pieces using a bench scraper or a knife dusted with cornstarch. Flatten each piece into a round disc about 8 cm in diameter, working quickly.

Roll a tablespoon-sized ball of anko between your palms to a smooth sphere and place it at the centre of each mochi disc. Gather the edges of the mochi up around the filling and pinch firmly together at the top, rotating and pleating as you go, until the seam is completely sealed with no filling visible. Pinch the seam tightly — a loose seam opens during handling. Turn seam-side down and roll gently between cupped palms to smooth the surface. Roll in kinako to coat. Arrange seam-side down on a tray. Eat at room temperature on the day they are made.