Mochi

Mix the glutinous rice flour with the sugar and water in a bowl until you get a smooth mixture.

Steam the mixture for about 15 minutes, until it becomes sticky and translucent.

Let the dough cool slightly.

Dust the work surface with cornflour.

Divide the dough into balls of similar size.

Flatten each ball and place a teaspoon of red bean jam (anko) in the centre.

Carefully close each ball around the filling, forming a sphere.

Dust the mochi with more cornflour to prevent sticking.

Serve the mochi soft and slightly sticky.