Rosewater Mochi

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• Step 1

  Whisk together the mochiko, sugar, water, rose water, and food coloring in a large microwavable bowl, stirring until no lumps remain and the mixture is fully incorporated.

• Step 2

  Microwave, uncovered, on high for 2 minutes. Dip a spatula in water and use it to stir the mixture until fully mixed, about 2 minutes.

• Step 3

  Microwave again for 2 minutes, then stir until evenly
  incorporated. The mixture should look pink and glossy compared to the opaque batter it used to be.

• Step 4

  Rub a large cutting board with cornstarch, focusing on the middle section of the board where the cooked mochi dough will be placed. Transfer the mochi to the center
  of the board. Let cool for 5 minutes.

• Step 5

  Lightly rub the some of the cornstarch over the top of the mochi. Carefully roll the mochi into an approximately 3-inch-wide log, with all sides adequately covered with cornstarch. If the mochi is still hot, use gloves or wait 5  more minutes for it to cool. Pinch off 7 or 8 equal-sized pieces, dusting each piece with cornstarch as you go.

• Step 6

  Fill each mochi with a filling of your choice. Use plenty of cornstarch while working to prevent the mochi from sticking to your hands. Enjoy immediately or store at room temperature for up to 1 day or in the freezer for up to 1 month (defrost for 3 hours before eating).

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