- On a baking tray, sprinkle kinako liberally. Set aside.
- Measure 2 tsp of red bean paste and gently roll into a ball. You will need 6 balls in total. Set aside.
- In a medium-sized, microwaveable bowl, mix glutinous rice flour, water and sugar until well combined.
- Cover the bowl with cling wrap, leaving a small gap on the side to allow steam to escape. Microwave for 2 mins.
- Carefully fold over cling wrap and with a wooden spoon or silicone spatula, quickly stir the dough to loosen. Cover the bowl again and microwave for 1 min.
- Remove cling wrap, pour in the genmaicha paste and quickly stir into the dough until distributed evenly.
- Tip hot dough onto the tray with kinako. Gently roll the mochi dough over to cover entire surface with kinako. Cut dough into 6 equal portions.
- Cover hands liberally with kinako, then flatten 1 piece of mochi dough to approximately 4 cm across. Place dough on one palm and brush off excess kinako on the top surface. Place ball of red bean on the dough. Pinch opposite sides of the dough to seal in the red bean. Roll in between your palms to form a ball and place mochi on the tray.
- Repeat with remaining dough and red bean paste.
- Once completed, brush off access kinako on the surface and place mochi on a serving dish. Serve with a cup of Japanese tea.