Steps

1. Divide the Koshi An into 8 portions, about 1 teaspoon each. No need to roll them into balls.
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2. Place the Shiratamako in a bowl and pour the milk over it.
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3. Use a rubber spatula to mix the Shiratamako, crushing it as you go. Once it starts to come together, knead it thoroughly with your hands until there are no lumps. **Key Tip:** If the dough is too crumbly, add a tiny bit more milk. If it's too sticky, add more Shiratamako until it reaches a consistency that doesn't stick to your fingers.
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4. Spread out the mochi dough and flatten it into a circle, then divide it into 8 equal portions.
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5. Take one portion of the mochi dough, roll it into a ball, and then flatten it with your fingers.
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6. Place the divided Koshi An in the center of the flattened mochi dough. Wrap the dough around the anko, ensuring it doesn't peek out, then seal the edges and shape it into a round ball. **Key Tip:** You can leave it round or flatten it slightly.
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7. Repeat the process with the remaining mochi dough and anko until all balls are formed.
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8. Fill a pot with plenty of water and bring it to a rolling boil.
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9. Carefully drop the mochi balls into the boiling water, making sure not to scald yourself. Check to ensure the anko is not leaking out.
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10. Boil until the mochi balls float to the surface (about 2 minutes).
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11. Once they float, continue to boil for another 2 minutes. This means a total boiling time of approximately 4 minutes.
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12. About 30 seconds before the mochi balls are finished boiling, prepare a bowl of ice water.
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13. Remove the boiled mochi balls from the pot and place them into the ice water. **Key Tip:** Soaking them in ice water prevents them from sticking together and helps achieve a chewier texture after chilling for 30 seconds to 1 minute.
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14. After chilling in the cold water for 30 seconds to 1 minute, remove the mochi balls.
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15. Arrange the mochi balls on a plate. Your Red Bean Mochi Balls are now complete!
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