Sara had the brilliant idea yesterday to make mochi with red bean paste inside. It was a lot of fun and pretty easy, so I figured I'd share. The only ingredient that is at all hard to get is the rice flour, but I think it might even be available (and overpriced) at big grocery stores, and you'll definitely find it for not too much money at Asian grocery stores.

For the bean paste:
1. cook (or rinse overnight then cook) 2/3 c adzuki beans
2. process beans in a blender or food processor until smooth
3. stir in 1/2 c sugar, then fry on med-low heat while stirring in 1/4 c oil until it thickens into a paste
4. put mixture into fridge

For mochi:
1. combine 2 c glutinous rice flour (mochiko) with 1 c sugar and 1.75 c water in a microwave-safe bowl
2. mix thoroughly until there are no lumps
3. cover with plastic wrap and microwave for 4 minutes or more, till set (it's okay to stir if it's setting unevenly)
4. the minute it's cool enough to touch, cover with a damp towel, get out the bean paste, and start the process below

To put the things together:
1. cover hands and serving surface with corn or potato starch
2. grab a golf-ball sized piece of mochi, roll into a ball, and flatten into a 3 inch circle, trying not to use too much starch (but also trying to keep it from sticking to your hands!)
3. put about a teaspoon of bean paste in the middle
4. pinch the edges of the mochi together around the bean paste to make a ball
5. set on starched surface, seam side down
6. repeat till it's all gone

The last set of instructions, just so you're warned, is ridiculously messy. Craig was kind enough to take pictures:



And lest you come away without some idea of exactly how sticky this strange substance is:



Here's the end product:



And the same plate with one or two less-than-perfect ones replaced for greater impressiveness: