Wild Blueberry Daifuku Mochi

Filling:

1. Wash & soak beans (~12 hours), strip off skins.
2. Place the beans in a pot with enough cold water, bring it to a boil in moderate heat.
3. When it starts boiling, add 3/4 cup of cold water. Again, bring it to a boil, and again, add another 3/4 cup cold water.
4. Let the beans cook in moderate heat for about 25 minutes, and discard any foam.
5. Strain the beans twice with a colander lined with a cheese cloth.
6. Add the brown rice syrup, sugar, and salt.
7. Return the pot to moderate heat.
8. Blend the beans with a hand blender to make a smooth paste; stir the paste constantly.
9. Add wild blueberries.

Dough:

1. Mix the rice flour, sugar and water in a bowl. Transfer the paste to a cloth (30 mins)
2. Transfer the hot mochi onto a surface dusted with potato starch, and let it cool.
3. Cut the paste into very small pieces, about 1/4 cup each.
4. Brush off the excess starch from each piece.
5. Flatten each piece with your hands into a thin circle.
6. Carefully use each circle to wrap a ball of bean paste and pinch it to close.