1. Whisk mochiko, sugar. Add water.
2. Microwave uncovered, high, 2 min.
3. Stir with wet spatula.
4. Microwave 2 min.
5. Roll out to cornstarch surface to cool.
6. Divide. Fill.

Variations:
Matcha - add 1 tsp matcha
Chocolate - add 1/4 cup chocolate chips
Mango - replace with 1/4 cup sugar, 3/4 cup mango juice, 1/3 cup water

Filling Variations:
Chocolate Truffle - 1/4 cup chocolate chips, 1/8 cup heavy cream, chill to form balls
Koshi-an - 1/4 cup adzuki bean + 1/2 cup water + 1 tbsp sugar + pinch of salt, cook, blend, chill to firm balls
Shiro-an - lima beans, blanch, de-shell, + sugar, cook, blend, chill.
Matcha Cream Cheese - 3/4 cup powdered sugar, 2 tsp matcha, 8-oz cream cheese (microwave soften 15 seconds, mix, chill)
Strawvberry Cream Cheese - 1/4 cup powdered sugar, 2 tbsp strawberry jam, 8-oz cream cheese
Chocolate & Peanut Butter - 1/4 cup chocolate chips, 1 cup peanut butter
Earl Grey Truffle - 4 tbsp heavy cream, 2 tea bags, 1 cup white chocolate chips, 5 tbsp butter (microwave tea bag in cream 30+15 sec).
Ice Cream - roll out dough to wrap & chill

Dusting Variations:
Kinako
Cocoa Powder

Decorating with Nerikiri Dough:
2 cans (15.5 oz) cannellini beans, drained
4 cups boiling water
1/2 cup sugar
1/4 cup mochiko
1/4 cup cold water

1. Soak bean in hot water 10 min, drain & rinse with cold water (remove smell).
2. Smash against sieve to de-shell.
3. Stir in sugar, microwave 2 min + 1 min. Finger poke should leave lasting indentation without sticking to finger. If sticks, miceowave 1 min. If cracks, add 1 tsp water.
4. Mix mochiko, cold water. microwave 45 sec, let sit 2 min to cool.
5. Add bean paste to mochi dough, Mix & knead until soft & pliable.
6. Add food coloring. Plastic wrap & chill up to 4 days.
7. Roll out & cut to use.

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