Preparation

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

  

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

  

• Now heat for 15 seconds for another 5/6 times, each time take out the bowl and stir with a spatula. You should obtain a non-liquid and sticky consistency. The number of times will depend on the power of your microwave oven; the important thing is that the dough is elastic and easily workable.

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

  

• You can find the recipe by clicking here.

  For convenience, I’ll rewrite it below.

  Take 250 g of frozen beans, remove the skin that covers them, you will get about 180 g once peeled (obviously it will depend on the size of the beans).

  Put the beans in a saucepan, cover them with water and boil for about 40 minutes, removing the foam if it forms on the surface. Add hot water if too little remains. 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 obtain a fine and smooth paste. I got about 220 g of bean cream.

  At this point, put the cream in the saucepan, add 100 g of sugar, a pinch of salt.

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

  The jam is ready when you make 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 250 g.

  

• Take 20 g of jam, put a fig inside (you can also use a banana slice or a grape), close the fig well inside the jam.

  

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

  

• Continue this way until you get 6 mochi.

  
• 
•