1tbsptaro milk tea powder(as used to make bubble tea)
¼cupsugar(usually white sugar)
¼tsppotato starch(for dusting)
Mix the sweet rice flour, milk tea powder and sugar in a medium bowl. Add water little by little and combine thoroughly every time. This will become your mochi mix.
Then, spread the mixture in a 9x11 inch glass baking dish or any microwaveable dish. Make sure to cover the mix with plastic wrap.
For 4 minutes, microwave the mixture on the ‘high’ setting. Then, take off the plastic wrap and let it sit to cool for about 4 to 5 minutes. We want to cool the mix slightly.
Once the mix is cool enough for us to handle, cut the mochi into 12 large squares of about 2 inches on each side.
Pick up one square at a time, and place ½ teaspoon of sweet paste into the centre of the square. After that, pick up up the edges of the square and fold it over the paste to seal it inside the rice dumpling. Gently mould the dumpling into a nicely shaped ball. Finally, sprinkle and dust some of the potato starch on the ball. This is to prevent the ball from easily sticking. Repeat this for all 12 squares.