test one bean by squishing between fingers: should be easy
strain
return to instapot
use the low saute option
add 1.25 cups sugar and 1/8 tsp kosher salt
stir and mash the beans while they are cooking.
Continue cooking until you draw a line in the azuki bean mixture with the wooden spatula and see the bottom of the pot for 2 second. Then turn off the Instant Pot and transfer the mixture to a baking sheet (or flat rimmed plate) to let it cool.
mix 1.5 cup Michiko (glutinous rice flour), 1 cup sugar and 1.5 cups water until well blended
add 2 drops of white vinegar to soften
lightly cover in plastic and microwave on high for 8-10 mins; cook in increments of two mintues and turn it each time or you will get hard mochi on the edges.
set aside until cool enough to handle.
use fingers to mold the mochi around your filling; have a receptical of cold water nearby to wet fingers before handling the mochi - less sticky and not as hot to the touch.
coat with sesame seeds or a mixture of 0.5 cups potato starch, 0.25 cup sugar and couple of pinches of salt