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In a bowl, mix together the mochiko and sugar. Combine the water and ½ cup halaya paste in a jug and slowly add it to the dry ingredients, stirring continuously to make sure there are no lumps.
Pour the batter into a microwavable dish, cover with cling film and cook it on ‘high’ for 5 minutes, checking it at 1-minute intervals. It should gradually thicken and become pliable and sticky as the rice flour cooks. Leave it to cool slightly.
Tip out the mochi paste onto a clean surface covered in potato starch and cut it into 12 pieces.
Flatten each piece into a square and add a teaspoon of halaya paste in the centre. Close the square of rice paste around the filling, making sure it is tightly wrapped and the ball is smooth and round. Repeat with the rest of the ube mochi dough. Sprinkle with a little more potato starch before placing on a serving plate. Serve immediately.