Japanese Matcha and Azuki Bean Mochi

In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/4 cup granulated sugar, and 1 tablespoon matcha powder until well combined.

Gradually add 1 cup water to the dry ingredients, stirring until a smooth, lump-free batter forms.

Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove, stir well with a wet spatula, and re-cover.

Microwave for another 1 to 2 minutes, or until the mochi dough is translucent and sticky. The exact time may vary depending on your microwave's power.

Dust a clean work surface generously with 1/4 cup cornstarch. Carefully transfer the hot mochi dough onto the cornstarch.

Dust your hands with cornstarch and gently flatten the mochi dough into a rectangle, about 1/4 inch thick. Cut the dough into 12 equal squares.

Take one square of mochi dough, place a small spoonful (about 1 teaspoon) of azuki red bean paste in the center, and carefully fold the edges of the mochi over the paste to seal it, forming a ball.

Repeat with the remaining mochi squares and red bean paste. Lightly dust each finished mochi with extra matcha powder for presentation.

Serve immediately or chill for a firmer texture.