Pillowy Mochi: How to Make Japanese Rice Cakes at Home

Instructions:

1. Prepare Steamer (if using): Fill the steamer with water and bring to a boil. Line the steaming basket with parchment paper.
2. Combine Ingredients: In a microwave-safe bowl (or a bowl suitable for steaming), whisk together the mochiko, water, and sugar until smooth.
3. Steam or Microwave: Steaming: Pour the mixture into the prepared steamer basket. Cover and steam for 20 minutes, or until translucent and sticky. Microwaving: Cover the bowl tightly with plastic wrap. Microwave on high for 1 minute, then stir vigorously. Repeat this process 2-3 times, for a total of 3-5 minutes, stirring well in between each interval. The mixture should be translucent and sticky. Watch carefully to prevent burning.
4. Dust and Knead: Liberally dust a work surface and your hands with potato starch or cornstarch.
5. Shape and Fill (optional): Plain Mochi: Transfer the hot mochi dough to the dusted surface. Knead gently to cool slightly and form a smooth, pliable dough. Divide into 12 equal pieces. Shape each piece into a small ball or disc. Filled Mochi: Flatten a piece of mochi dough into a small disc. Place a small amount of anko in the center. Pinch the edges together to seal the filling inside. Shape into a round.
6. Dust and Serve: Dust the mochi with more potato starch or cornstarch to prevent sticking. Serve immediately, or store in an airtight container at room temperature for up to a day.