Blue Spirulina Mochi

INGREDIENTS:
Dough: 
100 g glutinous rice flour 
100-120 ml canned coconut milk
3 tbsp whole cane sugar or Rapadura 
1 tsp Spirulina
Anko (filling):
1 cup chickpeas 
4 tbsp date sweetness 
1 tbsp popped amaranth 
2 tbsp canned coconut milk 
1 Msp. vanilla 
Trimming: ½ TL Blue Spirulina

PREPARATION:

1. Whisk the sticky rice flour together with the coconut milk, whole cane sugar and blue spirulina in a metal bowl.
2. Heat the bowl over a water bath and stir again and again with a metal spoon.
3. Steam the dough in this way for about 15 minutes until it is sticky.
4. Place the dough on a floured work surface, form into a long sausage and cut small pieces to knead the mochis.
5. Press a small piece into the palm of your hand and put some Anko filling into the dough. Sleep the sides up and close.
6. Either freeze the closed mochis or serve them directly.
7. As the mochis are darker due to the whole cane sugar, you can add some spirulina for decoration. If you want to make really light blue mochis you have to use white industrial sugar.