Ingredients

Method

In a bowl, mix the sweet rice flour, sugar, and water until smooth.

Steam the mixture over high heat for about 20 minutes, until it becomes translucent.

Dust a work surface with cornstarch and turn out the cooked mochi onto it.

Once the mochi has cooled enough to handle, divide it into pieces and flatten each one into a disc.

Place a spoonful of anko in the center of each disc, then fold the mochi over the filling and pinch the edges to seal.

Serve at room temperature.