餅

Whisk together the mochiko, sugar, and water in a microwave-safe bowl until the mixture is completely smooth with no lumps. The batter should have the consistency of thick pancake batter and flow easily when you tilt the bowl.

Cover the bowl loosely with cling film and microwave on high for one minute. Remove, stir vigorously with a wet spatula, then microwave for another minute. Repeat this process two to three times until the mochi becomes translucent and very sticky.

Generously dust a clean work surface with potato starch or cornstarch. Turn the hot mochi out onto the surface using the wet spatula, and dust the top with more starch to prevent sticking to your hands.

Divide the anko red bean paste into twelve equal portions, rolling each into a smooth ball about two centimetres in diameter. If making ichigo daifuku, wrap each strawberry with a thin layer of anko before proceeding.

Divide the mochi into twelve equal pieces using a bench scraper or starch-dusted knife. Flatten each piece into a disc about seven centimetres across, keeping the edges thinner than the centre for a more even wrap.

Place an anko ball in the centre of each mochi disc, gather the edges up and around the filling, and pinch firmly to seal at the top. Turn seam-side down and gently roll between your palms into a smooth, round shape.

Dust each finished mochi ball lightly with starch and place on a parchment-lined tray. Mochi is best eaten the same day it is made, as refrigeration causes the texture to harden and lose its signature soft, pillowy chewiness.