Mamta
In a bowl, combine the glutinous rice flour, sugar, and water. Stir well to form a smooth batter.
Pour the batter into a heatproof dish. Steam for 20 minutes, stirring occasionally to prevent clumping.
Once steamed, let the mochi dough cool for about 10-15 minutes until it’s warm but not too hot to handle.
Once cooled, dust your hands and surface with cornstarch. Shape the mochi into balls.
Place a tsp of sweet red bean paste or ice cream in the center of each mochi ball. Pinch the edges to seal.
Now that your mochi is ready, serve it fresh.