Matcha mochi

Step 1: Divide 8 ½ oz sweetened red bean paste (anko) into 12 balls of about 20 g each and chill on a plate while you make the dough. Cold paste is much easier to wrap.

Step 2: Whisk 5 ½ oz glutinous rice flour (shiratamako or mochiko), 2 tsp matcha powder and 2 ⅛ oz caster sugar in a large microwave-safe bowl. Gradually whisk in ¾ cup water until completely smooth.

Step 3: Cover loosely with cling film and microwave on high for 2 minutes. Stir well with a wet spatula, cover and microwave for 1 minute more. Stir again and microwave for a final minute. The dough should be thick, sticky, glossy and slightly translucent. (Or steam it in a heatproof bowl over boiling water for 20 minutes, stirring halfway.)

Step 4: Dust a tray generously with 4 tbsp cornflour or potato starch mixed with ½ tsp matcha powder. Tip the hot dough onto it and dust the top. Leave for 2–3 minutes until cool enough to handle, but not cold.

Step 5: With dusted hands, divide the dough into 12 pieces. Flatten one into a 7 cm round, put a ball of red bean paste in the centre and pull the edges up around it, pinching to seal. Roll seam-side down in your palms to smooth it. Work quickly while the dough is warm.

Step 6: Brush off the excess starch and set each mochi in a paper case. Eat the same day; mochi harden in the fridge. Cut into small pieces for young children, as mochi is very chewy.