- Combine glutinous rice flour and sugar in a medium bowl and whisk all together.
- Add water and mix well until combined.
- Cover the bowl with some plastic wrap. Put the bowl in the microwave and heat it on high heat (1100w) for 1 min. Take it out and stir with wet rubber spatula. Cover again and cook for 1 min.
- Stir again, cover, and cook for 30 secs to finish cooking. The color of mochi should change from white to almost translucent.
- Cover the work surface with parchment paper and dust it generously with corn starch. Then transfer the cooked mochi on top.
- Sprinkle more corn starch on top of the mochi to prevent it from sticking.
- One it’s cook down a bit, spread the mochi into a thin layer with your hands or with a rolling pin.
- Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 mins until the mochi is set.
- Take the mochi out from the refrigerator and cut out 7-8 circles with the cookie cutter.
- Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers.
- Place one sheet of plastic wrap on the work surface with a mochi layer on top. Using the cookie scoop, scoop out red bean paste on top of the mochi.
- Pinch the four corners of the mochi layer together to wrap the red bean paste. Then, pinch the remaining corners together.
- Put some corn starch on the sealed area and set aside. Continue making the rest of daifuku mochi.
- Store in a cool dry place and enjoy within two days.