In a medium microwave safe bowl, combine the glutinous rice flour, water, sugar, and salt. Stir until the mixture has no lumps.

Put the microwave safe bowl on a plate. Cover the bowl with a microwave safe lid and place in the microwave. Microwave the dough for about 1 minute and 30 seconds to 2 minutes (I used a 850 watt microwave), until the mixture begins to form a paste.

Carefully remove the plate and bowl from the microwave and stir the mixture. Be careful when you open the lid as the mixture will be very hot and steamy.

Place in the microwave again with the lid on and heat for another 15 – 30 seconds. Remove from microwave. Stir once more. Allow the dough to cool down until you can comfortably touch it. There should be no more liquid when stirred together.

Dust your workspace lightly with corn starch. This will prevent the mochi from sticking to the surface when you are rolling the mochi.

Flatten the cooled mochi dough into a rectangle which is 0.5 mm (0.0197 inches) thick.

Using a 6 cm (2.4 inch) cookie cutter, cut the dough into circles. With any leftover dough, combine it together and make it into another rectangle. Repeat cutting the dough into circles until the dough is all used up.

In the center of each circle, fill with ½ to 1 teaspoon of mango jam. Fold the sides of the circle into the middle and pinch together to close the dough. Repeat for all balls.

Coat each mochi lightly with some corn starch. This will help them to not stick to each other when you store them or serve them. Place seam side down and serve.