Step 1: Prepare the Azuki Beans

Rinse the azuki beans thoroughly under cold water and remove any debris or damaged beans.

Transfer the beans and water to an Instant Pot.

Seal the lid and cook using the Bean/Chili setting for 25 minutes.

Allow the pressure to release naturally for about 15 minutes before opening the lid.

Drain the cooked beans and return them to the Instant Pot using the sauté function.

Add the sugar and stir until completely dissolved.

Turn off the heat and allow the mixture to cool for 1 to 2 hours, or refrigerate until thickened.

Once cooled, roll the bean mixture into small balls about ½ inch in diameter. Place them on parchment paper while preparing the mochi dough.

Step 2: Make the Mochi Dough

In a microwave-safe bowl, whisk together the Mochiko flour and sugar.

In a separate bowl, combine the water and vinegar.

Slowly pour the liquid into the flour mixture while whisking until completely smooth with no lumps remaining.

Add a few drops of food coloring if desired and stir until evenly mixed.

Cover the bowl with plastic wrap or a microwave-safe plate.

Microwave on high for 1 minute.

Remove the bowl and stir well.

Cover again and microwave for another minute.

Repeat this process until the dough has cooked for about 4 minutes total.

The dough should become glossy, sticky, and slightly translucent. Even if a small portion in the center looks softer than the edges, the dough is fully cooked.

Stir thoroughly with a sturdy spoon until smooth.

Step 3: Shape the Mochi

Generously dust your work surface with cornstarch or Mochiko flour.

Transfer the hot mochi dough onto the prepared surface and dust the top generously to prevent sticking.

Allow the dough to cool slightly until comfortable to handle.

Flatten the dough to approximately ¼-inch thickness.

Cut or portion the dough into equal pieces about 3½ to 4 inches wide.

Place one prepared red bean ball in the center of each dough round.

Carefully pull the edges of the dough over the filling and pinch tightly to seal completely.

Roll gently between your hands until smooth.

Place each finished mochi seam-side down on a plate dusted with cornstarch or Mochiko flour.

Continue until all the dough and filling have been used.

If the dough begins to dry while shaping, lightly moisten it with a few drops of water or dust it with powdered sugar to restore its soft, pliable texture.