Mochi

1 . Stage

Fill a small bowl with water. Dab some water with your fingers to scoop 1 tablespoon mashed beans and shape into a ball. Transfer to a plate. Repeat until you have 10 balls. Cover in plastic wrap; set aside.

2 . Stage

In a medium heatproof bowl, whisk rice flour and 1/4 cup sugar. Whisk in milk until mixture is smooth.

3 . Stage

Cover bowl with plastic wrap and microwave in 1-minute intervals, mixing with a wooden spoon after each, until dough is more translucent, smooth to touch, and not grainy, about 5 minutes total.

4 . Stage

In a small bowl, mix kinako powder and remaining 2 tablespoons sugar; set aside.

5 . Stage

Dust a work surface with 2 tablespoons cornstarch. Place dough on work surface. Lightly coat a wooden spoon with cornstarch. Using spoon, knead dough until it becomes more elastic without breaking, about 2 minutes. 

6 . Stage

Dust your hands with cornstarch to shape dough into a 10"-by-2" log. If dough becomes too sticky, dust surface and hands with more cornstarch. Using a sharp knife, cut log into 10 pieces.

7 . Stage

Working one piece at a time, using your hands, flatten dough to a 2 1/2" disc. Place 1 bean ball in the center of dough. Pinch to seal dough around bean ball, then roll in reserved kinako mixture. Arrange mochi seam side down on a plate. Repeat with remaining 9 bean balls.

8 . Stage

Make Ahead: Mochi can be made 3 days ahead. Transfer to an airtight container and store at room temperature. Do not refrigerate or mochi will become hard.