In a bowl, whisk together Sweet Glutinous Rice Flour (1 cup), Granulated Sugar (4 tablespoon), Unsweetened Cocoa Powder (1/2 tablespoon), and Fine Salt (1/2 teaspoon).
Slowly pour in the cold Coffee (1 cup) and whisk until smoothly combined.
Cover with plastic wrap, leaving space for steam to escape, and heat in the Panasonic Microwave Oven for 1½ minutes.
Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
Cover again and microwave in the Panasonic Microwave Oven for another 1½ minutes.
To make the truffles, pour boiling Heavy Cream (1/2 cup) into the Bittersweet Chocolate (1/2 cup) with the Fine Sea Salt (1/4 teaspoon) and Rum (2 teaspoon). Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.
Unwrap and stretch/beat the dough again for about 3-5 minutes.
On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape.
Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center.
Pinch to seal and flatten.
Enjoy a delicious treat! Cooking results may vary depending on microwave oven used.