Sweet Red Bean Mochi (Chapssal Tteok)

In a microwave-safe bowl, combine 1 cup glutinous rice flour and 1/4 cup granulated sugar. Gradually whisk in 3/4 cup water until the mixture is smooth and lump-free.

Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 2 minutes. Carefully remove, stir well with a spatula, and re-cover.

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

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

Once cool enough to handle, gently knead the dough a few times until smooth. Divide the dough into 8 equal pieces.

Flatten each piece of mochi dough into a small disc. Place about 1 tablespoon of sweet red bean paste in the center of each disc.

Carefully gather the edges of the mochi dough around the red bean paste, pinching them together to seal. Roll gently between your palms to form a smooth ball.

Repeat with the remaining dough and filling. Serve immediately or store for later enjoyment.