2 cups short-grain rice
2 3/4 cups water
1/2 teaspoon salt
1/3 cup rice flour
1/3 cup superfine sugar
1 18-ounce can pureed sweet red bean paste

Rinse the rice under running cold water. In 2-quart saucepan over high heat, heat rice, water, and salt to boiling. Cover and simmer 15 minutes. Remove from heat; uncover and let stand 30 minutes.

Meanwhile, in small nonstick skillet over low heat, cook rice flour until evenly brown, about 5 to 7 minutes, stirring occasionally. When cool, toss flour with superfine sugar. Set aside to cool.

With fork or a wooden spoon, mash rice until half crushed. With moistened hands, shape rice into 1-inch balls. Using dry hands, cover each ball in a thin layer of the bean paste. Roll in cooled sugar mixture until coated.