How to Make Round Mochi with Filling

In a mixing bowl, combine the glutinous rice flour and sugar.

Gradually pour in the water while stirring until the mixture is smooth and free of lumps.

Cover the bowl with plastic wrap and steam the mixture for about 20 minutes, stirring halfway through.

Once the dough is cooked and has a firm yet sticky texture, let it cool slightly.

Dust your working surface with cornstarch to prevent sticking.

Divide the dough into small portions and shape them into balls or discs depending on your preference.

Take each mochi piece and flatten it in your palm, placing a spoonful of your selected filling in the center.

Carefully fold the edges over the filling and pinch to seal the mochi.

Ensure the filling is well enclosed to avoid any leaks during cooking.

Prepare a pan with a bit of water and place it on medium heat.

Carefully place the shaped mochi into the pan, cover, and cook for about 5-7 minutes on each side until they are slightly golden.

Allow the mochi to cool before serving. They can be enjoyed as is or dusted with additional cornstarch to prevent sticking.

Feel free to explore various fillings like fresh fruits, chocolate, or even ice cream for a delightful twist!

To avoid a rubbery texture, be sure not to overcook the dough.

If the dough is too sticky or stretchy, try adjusting your water or cornstarch use for better handling.

Store any leftovers in an airtight container at room temperature for up to two days.