Soft Daifuku Mochi Sweet Rice Cake

Divide the sweet red bean paste (anko) into 8 equal portions (about 25g each) and roll them into smooth balls. Set aside on a plate.

In a microwave-safe bowl, combine mochiko, granulated sugar, and salt. Gradually add water, whisking until the mixture is smooth and lump-free.

Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir well with a wet spatula. Re-cover and microwave for another 1 to 1.5 minutes, or until the dough becomes translucent and sticky. Alternatively, steam the mixture in a steamer basket for 15-20 minutes over medium heat (approx. 100°C) until translucent.

Dust a clean work surface generously with potato starch. Carefully transfer the hot mochi dough onto the prepared surface. Allow it to cool slightly so it's easier to handle.

Using a potato starch-dusted rolling pin or your hands, gently flatten the mochi dough into a rectangle about 0.5 cm thick. Avoid overworking the dough.

Cut the dough into 8 equal squares. Take one square, gently stretch it into a circular shape, and place one anko ball in the center.

Gather the edges of the mochi dough around the anko ball, pinching them together at the top to seal. Gently roll between your palms to form a smooth, round daifuku.

Place the finished daifuku seam-side down on a tray dusted with potato starch. Repeat with the remaining dough and anko balls. Serve immediately for the best texture.