Black Sesame Mochi with Red Bean Filling

Prepare the filling: Divide the red bean paste into 12 small balls and set aside.

Make the mochi dough: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar.

Add the milk gradually, mixing until a smooth batter forms. Ensure there are no lumps.

Cover the bowl with microwave-safe plastic wrap. Microwave on high for 1 minute. Stir well and microwave for another 1-2 minutes, or until the dough is cooked through and becomes translucent. It should be slightly sticky.

Dust a clean surface with cornstarch. Transfer the cooked mochi dough onto the surface and let it cool slightly, enough to handle.

Knead the dough lightly with your hands, incorporating the cornstarch to prevent sticking. The dough should be smooth and elastic.

Divide the mochi dough into 12 equal portions.

Flatten each portion into a small disc. Place a red bean paste ball in the center of each disc.

Carefully wrap the mochi dough around the red bean paste, pinching the edges to seal completely. Roll the mochi ball gently to smooth it out.

In a shallow bowl, spread the toasted black sesame seeds. Roll each mochi ball in the sesame seeds, ensuring it is evenly coated.

Arrange the black sesame mochi balls on a plate or serving dish. Serve immediately or store in an airtight container for later.