Preparation

• In a bowl, put the flour and sugar, mix them. Then add the water little by little and mix the ingredients well.

  

• Cook in the microwave at 1000 watts for 30 seconds, stir, cook another 30 seconds, stir again. Repeat for another 30 seconds; it will start to solidify now, try to mash all solid parts with a fork to make it uniform.

  

• Now heat for 15 seconds for another 5/6 times, each time take the bowl out and stir with a spatula. You need to get a consistency that is no longer liquid and sticky. The number of times will depend on your microwave power, the important thing is that the dough is elastic and easy to work with.

  Put it on a plate covered with corn starch, roll it out and cut it into 6 parts. 

  

• You can find the recipe by clicking here.

  For convenience, I’ll rewrite it below.

  Take 8.8 oz. frozen beans, remove the skin covering them, you will get about 6.3 oz once cleaned (obviously this will depend on the size of the beans).

  Put the beans in a small pot, cover them with water, and boil them for about 40 minutes, removing the foam if it forms on the surface. Add hot water if it’s too little. The beans will be ready when they crumble between your fingers.

  Drain the beans from the water, pass them through a fine mesh sieve twice to get a smooth and fine mixture. I got about 7.8 oz of bean paste.

  At this point, put the paste in the pot, add 1/2 cup of sugar, a pinch of salt.

  Cook for about 10 minutes, stirring occasionally with a wooden spoon.

  The jam is ready when you draw a line at the bottom of the pot with a spoon. Remove from heat and let cool. It can be frozen. You will get about 8.8 oz.

  

• Take 0.7 oz of jam, place a fig inside (you can also use a slice of banana or a grape), close the fig well inside the jam.

  

• Cover with one of the six parts of the wrapper, trying to close the surface well.

  

• Continue this way until you get 6 mochi.

  
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