100gSmooth White Bean Paste("Shiroan" in Japanese)
100gGlutinous Rice Flour
Lily Root, Potato or Corn Starch (For Dusting)
Put plastic wrap on a flat plate. Divide white bean paste into 5 same size balls. Flatten each ball into a round shape and place a muscat on each piece of white bean paste. Put the white bean paste balls on the wrapped plate.
In a medium bowl, combine glutinous flour and sugar, then add water gradually, blending very well until smooth.
Put 2 into a steamer basket, cover, and steam for 15 minutes. After 8 minutes, stir with a wet spatula.
On a clean countertop, add starch generously and put the steamed glutinous rice mixture. Cut the dough into 5 pieces and shape them in round shapes.
Put 1 in the middle of each of the pieces, and start covering it all sides and use your thumb to hold the dough and pinch the sides and close all the side and make a round shape.