Combine glutinous rice flour and sugar in a medium bowl.
Add water to the flour and sugar mixture and mix well.
Cover the bowl loosely with plastic wrap. Put the bowl in the microwave and heat it on high heat for 1 minute. Take it out and stir with spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. With each session in the microwave the mochi will get firmer and lighter in color.
Put a piece of waxed paper/ parchment paper down on the counter and sprinkle it with ample potato starch to prevent the mochi from sticking. Cover the work surface with parchment paper dust it generously with potato starch. Transfer the mocha on to your potato starch dusted surface and then sprinkle more potato starch on top. Let it cool for about 5 minutes. (Immediately get that bowl soaking in warm water! You can thank us later that we reminded you to do that, unless you enjoy scrubbing dishes)
Spread the mochi into a thin layer (about 1/16th of an inch) with a well potato starched rolling pin. (Mochi sticks to everything so make sure you dust everything including your hands with potato starch)
Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set. This makes it easier to cut and shape.
Remove the mochi from the refrigerator. Cut out circles with a circle cookie cutter. Our cookie cutter was 7.6 cm (3 inches)
Dust off the excess potato starch with a brush. Place pieces of parchment paper/plastic wrap between mochi layers and stack them out of the way to finish rolling and cutting out the rest of your mochi. This recipe makes about 10-12 wrappers.
If you wish to coat the outside of your Daifuku mochi with sesame seeds. Gently slightly dampen one side of the mocha wrapper with a small amount of water and then dip that side only into toasted sesame seeds. (You can skip this step if you want your daifuku mochi plain.
Place one tablespoon of mung bean bean paste (or adzuki red bean paste) into the center and plain skin side section of the mochi wrapper. Pinch the 2 edges together and then the other 2 edges together four corners of the mochi to cover the mung bean paste. Use your fingers to pinch the remaining mochi around the mung bean paste so that it is formed into a circle and no mung bean paste is showing.
Put some potato starch on the sealed area and set aside just so that it does not stick. Repeat process for the remaining mung bean Daifuku mochi. Enjoy!
You can store in the refrigerator for up to 2 days or freeze up to 1 month. We love Mung Bean Daifuku Mochi a little frozen. We just take out a few out of the freezer maybe 15 minutes before ready to serve and then they are perfectly delicious.