Daifuku Mochi

In a microwave-safe bowl, combine mochiko, sugar, and water (add matcha now if using). Whisk until completely smooth and no dry powder remains. The batter will be thin and milky-white.

Loosely cover the bowl with plastic wrap. Microwave on high for 1 minute. Remove, stir vigorously with a wet silicone spatula. Microwave again for 1 minute. Stir again. Microwave for a final 30–60 seconds until the dough is fully translucent and sticky throughout, with no white, raw-looking patches. Alternatively, steam over boiling water for 20 minutes, stirring halfway through.

While the mochi is still warm (it becomes stiffer as it cools — work quickly), portion the bean paste into balls of about 25 g each (roughly 1 tbsp). Set aside. Dust your work surface and hands generously with katakuriko. Divide the mochi into 8–10 equal portions with a bench scraper or oiled scissors. Flatten each piece into a disc 7–8 cm across using floured fingertips or a rolling pin. Place a bean paste ball in the centre, gather the edges of the mochi disc up around it, and pinch firmly to seal the seam.

Rest the completed daifuku at room temperature for 20–30 minutes to allow the surface to dry slightly and the filling to settle. Do not refrigerate — cold hardens mochi to an unpleasant rubbery stiffness. Serve within 8 hours of making; mochi stales quickly at room temperature.