Put the cooked adzuki beans with 110 g sugar and a pinch of salt in a pot and cook for 20 minutes, stirring constantly; mash half of the beans meanwhile until a thick paste forms that holds its shape.

Ingredients

• 280 gBeans, adzuki, mature seeds, cooked, boiled, without salt
• 110 gSugars, granulated
• 0.4 gSalt, table
• 200 gRice, white, glutinous, unenriched, uncooked
• 50 gSugars, granulated
• 220 gBeverages, water, tap, drinking
• 10 gCornstarch
• 30 gCornstarch not counted – removed

Method

1. Put the cooked adzuki beans with 110 g sugar and a pinch of salt in a pot and cook for 20 minutes, stirring constantly; mash half of the beans meanwhile until a thick paste forms that holds its shape.
2. Spread the anko on a plate and leave to cool for 20 minutes.
3. Shape the cooled paste into 12 balls of about 25 g.
4. In a heatproof bowl mix 200 g glutinous rice flour, 50 g sugar and 220 g water into a smooth batter.
5. Cover the bowl with a cloth and steam for 20 minutes, stirring the dough with a wet spatula halfway through.
6. Knead the hot dough vigorously with a wet spatula for 2 minutes until glossy and elastic.
7. Dust a board with about 40 g starch, divide the dough on it into 12 pieces, flatten each, wrap it around a ball of anko and pinch the seam closed.
8. Brush off the excess starch and let the mochi rest for 10 minutes; serve the same day, 2 pieces per portion.