1. Prepare the dough
   Combine half of the KOMEKO Mochiglück flour and the sugar in two heatproof bowls and stir to combine. Add the cinnamon powder to one bowl and the matcha powder to the other, mixing well. Add half of the water to each bowl and stir until smooth and lump-free.
2. Heat the mochi dough
   Cover the first bowl with foil or a heat-resistant lid and place it in the microwave at 500 W for 5 minutes.
3. Knead the dough
   Remove the bowl from the microwave and mix or knead the finished mochi dough thoroughly until it is elastic and smooth. The dough should be slightly sticky but still easy to work with.
4. Prepare second dough
   Repeat the same preparation with the second bowl.
5. Prepare the form and spread the dough
   Dust a baking tray (e.g., a baking sheet or plastic bowl) with potato starch and spread the dough into it to prevent it from sticking. Dust the dough with a little potato starch and spread or flatten it with your hands.
6. Cut and roll out the dough
   Divide each cooled dough into 6 equal pieces and roll each piece out into 7x7 cm squares using a rolling pin. If necessary, trim the edges with a knife to create a neat shape.
7. Filling and shaping mochi
   Place 1 teaspoon of sweet red bean paste onto each dough square and gently fold the dough around it to form a triangle. Press the edges together firmly to seal the mochi.
8. Finish and serve
   Dust the finished mochi with kinako powder and let it rest briefly before serving. Enjoy fresh, perhaps with a cup of coffee or green tea!

*If you don't have a microwave, you can also prepare the dough in a steamer (see KOMEKO basic recipes for mochi dough).
*If kinako powder is not available, any variety can alternatively be lightly dusted with matcha or cinnamon.