I used enough water to make the mochi mixture syrup-like, steamed the mixture, then scraped pieces out to make the mochi with the red bean paste at the center. This is by far the best method I have found and the mochi will stay soft for days. I think that method is more important than following the recipe, but here's what you generally need:
- 1 cup glutinous rice flour
- 1/4 c sugar
- ?? evaporated milk (can be substituted with water or canned coconut milk)
- red bean paste
- Potato/yam starch for dusting AND/OR dessicated coconut
some vague instructions:
- Combine rice flour and sugar. Add evaporated milk until mixture has a syrup-like consistency. (I don't know how much this is yet, will update this when I find out)
- Optional: Add food color.
- Pour into one or several pans about 0.5 cm thick and steam for about 4 minutes or until mochi becomes clear.
- After steaming, remove from steamer and let cool until able to handle. Then using a spoon, scoop out a piece of mochi, fill with red bean paste, and pinch/roll together.
- To finish, dust with yam starch or dessicated coconut