Ozenzai With Mochi Balls

• For the mochi balls
• 250 g rice flour (must be shiratama flour, but the editing system won't allow this)
• water
• For the sweet beans
• 400 g red bean paste (must be prepared sweetened koshi-an or tsubushi-an, again,the editing system won't allow this)
• 800 ml water
• 30 g sugar
• 1/2 teaspoon salt
• 1 teaspoon cornstarch (only if needed)
• 1 tablespoon cold water (to mix corn starch if necessary)

1. Make the mochi balls:
2. Mix the shiratama flour with a small amount of water and mix. Add water until a dough forms that feels like your earlobe. It should hold its shape, but be soft.
3. Boil a pot of water and add the mochi balls, reduce heat to medium, cook until the mochi balls float.
4. Drain the mochi balls. Put the mochi balls into cold water to stop the cooking. Set aside until needed for the soup.
5. Make the red bean soup:
6. Combine the an, water, sugar, and salt in a pan. Bring to a gentle simmer. The soup should be very thick, about the consistency of a rich spaghetti sauce. If necessary, mix the corn starch into a tablespoon of cold water and add to the soup to thicken a bit. Taste the soup and adjust the seasoning. It should be sweet.
7. Drain the mochi balls.
8. Into each of four bowls, put in two mochi balls and pour over a portion of the red bean soup.

rice flour, water, sweet beans, red bean paste, water, sugar, salt, cornstarch, cold water

Taken from www.food.com/recipe/ozenzai-with-mochi-balls-148047 (may not work)