Ingredients:
1 cup glutinous rice flour (mochiko)
1/2 cup sugar
1/2 cup water
1/4 cup coconut milk or water (optional for richer flavor)
Pinch of salt
Cornstarch or potato starch (for dusting)
Filling (optional): sweet red bean paste, fruit jam, or ice cream
Tools:
Microwave-safe bowl or saucepan
Spoon or spatula
Plastic wrap
Small scoop or spoon
Cutting board or plate
Starch for dusting
Prepare:
Dust a plate or tray with cornstarch/potato starch.
If using fillings, portion them into small balls and keep chilled.
Microwave method:
In a microwave-safe bowl, mix glutinous rice flour, sugar, salt, and water (and coconut milk if using) until smooth.
Cover with plastic wrap (leave a small vent).
Microwave 1 minute; stir.
Microwave in 30-second intervals, stirring each time, until the dough turns glossy and stretchy (typically 2 to 4 minutes total).
Let cool 2 to 3 minutes until easy to handle.
Dust hands with starch; pinch off dough, flatten, and add filling (optional).
Seal and shape into balls.
Toss lightly in starch to prevent sticking.
Stovetop method:
In a saucepan, combine glutinous rice flour, sugar, salt, and water (and coconut milk if using) and whisk until smooth.
Cook over medium-low heat, stirring constantly, until thick and glossy (typically 5 to 10 minutes).
Let cool 2 to 3 minutes until workable.
Dust hands with starch; shape with optional fillings.
Toss lightly in starch to prevent sticking.
Serve and store:
Serve warm or at room temperature.
Store in an airtight container; keep at room temperature briefly, or refrigerate up to 2 to 3 days.
Reheat briefly in the microwave for a few seconds to soften (watch closely).