Prepare the taro paste ahead of time.

Make the mochi dough:

• Combine mochiko glutinous rice flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
• Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
• After 2-3 minutes, the mochi dough will be translucent and cooked through.
• Use a stiff wooden paddle to pound beat the mochi/vigorously mix the mochi for 1-2 minutes, until it cools slightly.

Assemble:

• Dust your work surface lightly with cornstarch or koh fun (cooked glutinous rice flour).
• Divide the mochi dough into 4 equal portions.
• Flatten each piece into a round disc. You can also use your fingertips to help stretch out the dough. If it's too sticky, you can dab a little water or cornstarch to assist with the stickiness.
• Place a taro filling ball in the center.
• Work quickly to carefully gather the edges and pinch to seal.
• Roll gently until smooth, place seam-side down onto a muffin liner.
• Repeat with the remainder.
• Enjoy freshly made.