Janet Ikeda
Lexington, VA


Microwave walnut mochi

50gm (1.76oz) shiratamako (sweet rice flour)
70cc (0.28 c.) water
25g (0.88oz) sugar
¼ tsp shoyu (soy sauce)
10g (0.35oz) walnuts (peanuts can be substituted)
60gm (2.11oz) koshian (sweet bean paste)
3T katakuriko (potato starch) for dusting

1. Divide the an into 4 rice-barrel shapes.
2. In a 150 degree C (300 degree F) oven, toast the walnuts for 10 minutes.
Chop into small pieces and set aside.
3. Sift the katakuriko over a tray.
4. Put the shiratamako in a bowl. Gradually add the water while using the tips of fingers to mix.
5. When the mixture is smooth, add the sugar and shoyu. Mix well.
6. Put mixture through a colander. Then transfer to a microwave-proof bowl and apply plastic wrap.
7. Microwave for 50 seconds at high heat (this will vary with microwave).
8. Mix with a wet wooden spoon. Wrap again and cook for 50 seconds.
9. When the mixture looks translucent, mix again. Add the chopped walnuts.
10. Turn the mixture out on to the tray with katakuriko.
11. Sift some katakuriko on top of the mixture. Divide into 4 pieces with wooden spoon.
12. While the mixture is still hot, flatten and place one an on top of each piece. Dust off the excess katakuriko and wrap the shiratamako mixture around the an. Pinch together and place the seam of the sweet face down on the tray. Makes approximately 4 sweets.

(Translated from website: http://www.tekipaki.jp/~saizensen/link11.htm)

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