Instructions

1. 1
   Prepare anko filling as directed. Shape into 12 small, marble-sized balls and set aside.
2. 2
   Prepare a smooth surface, such as a cutting board, by coating with potato starch; be generous, as the dough will be very sticky.
3. 3
   Heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes, or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the potato starch-coated surface. The dough, called mochi, will be very hot.
4. 4
   Spread or roll the mochi dough out until thin. Using a knife, cut into 12 even sized pieces.
5. 5
   Coat the palms and fingers of your hands in potato starch. Spread each piece out as thin as possible.
6. 6
   Place an anko ball in the middle of each mochi piece, then wrap the mochi around the ball, forming a bigger ball.
7. 7
   Roll shaped daifuku in potato starch, and set on a plate dusted with potato starch or a piece of wax paper.
8. 8
   Serve warm or cool. Store in an airtight container. Very perishable.