Directions

• Prepare the Filling (If Using)
  If using red bean paste, divide it into small balls (about 1 teaspoon each) and place them on a plate. Freeze for 30 minutes to firm up.
  If using ice cream, scoop small portions onto parchment paper and freeze until solid.
• Make the Mochi Dough
  Steaming Method:
  In a heatproof bowl, mix glutinous rice flour, sugar, and water until smooth.
  Cover the bowl with plastic wrap and place it in a steamer. Steam for about 15 minutes, stirring halfway until the dough becomes translucent and sticky.
  Microwave Method:
  In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
  Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
  Stir the mixture, then microwave for another 30 seconds. Repeat until the dough is thick, glossy, and translucent (about 2-3 minutes total).
• Shaping the Mochi
  Lightly dust a clean surface with cornstarch or potato starch.
  Transfer the hot mochi dough onto the dusted surface and let it cool slightly (but not completely).
  Using a rolling pin (also dusted with starch), gently roll the dough into a 1/4-inch thick sheet.
  Cut the dough into 3-inch circles using a round cutter or a glass.
• Fill and Seal the Mochi
  Place a small portion of the red bean paste or ice cream in the center of each mochi round.
  Carefully stretch the edges over the filling and pinch them together to seal.
  Lightly dust the sealed mochi with more starch to prevent sticking.
• Serve and Store
  Mochi is best enjoyed fresh at room temperature.
  If using ice cream filling, store them in an airtight container in the freezer and let them soften for 5 minutes before eating.
  If plain or filled with red bean paste, store it in an airtight container for up to 2 days at room temperature or 5 days in the fridge.