1. Mix ingredients
   Thoroughly mix KOMEKO MOCHIGLÜCK and sugar in a heatproof bowl. Add the water and stir until a smooth, lump-free mixture forms.
2. Prepare the dough
   There are 2 possible methods to choose from depending on your kitchen equipment, microwave cooking OR steaming:
   - Microwave:Cover the bowl with foil or a heat-resistant lid and microwave for 5 minutes at 500W (photo 1 in PDF). Remove the bowl from the microwave and mix/knead the finished mochi dough thoroughly until it is elastic and smooth. The dough should be slightly sticky but still easy to work with (photo 3 in PDF).
   - Steamer(or steamer or bamboo steamer): Pour the mixture into a steamer lined with parchment paper (photo 2), cover, and place the steamer over boiling water for 20 minutes. Remove the finished dough from the steamer, place it in a bowl, and mix/knead well until elastic and smooth. The dough should be slightly sticky but easy to work with (photo 3 in PDF).
3. Spread the dough
   Dust a dish (e.g., a baking sheet) with potato starch and spread the dough into it (photo 4 in PDF). This prevents it from sticking. Dust the dough with a little potato starch and spread it out/flatten it with your hands (photo 5 in PDF). Let it cool.

Preparation of Daifuku Mochi
Divide the dough into 12 equal pieces, each about 25g each (photo 1 in PDF). Choose your preferred filling. It should be firm enough to form small balls. If using sweet red bean paste, for example, form it into balls weighing about 21g.

Then place one ball on each piece of dough (photo 2 in PDF), cover it with the dough (photo 3 in PDF), and carefully seal the edges (photo 4 in PDF). Turn the mochi so the seam is facing down (photo 5 in PDF).

The mochi are ready!