Walnut Yubeshi (Sweet Rice Cake with Walnuts)

Name: Walnut Yubeshi (Sweet Rice Cake with Walnuts)
Yield: 35 servings
Cuisine: American
Ingredients: 100 grams Shiratamako; 150 grams Lukewarm water; 70 grams Brown cane sugar; 1/2 tbsp Soy sauce; 40 grams Walnuts; 2 tbsp Kinako

cookpad.japan @cookpad_jp

Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup. It seemed wasteful and a bother to buy sugar syrup just to use a small amount, so I combined a bunch of recipes to come up with another way of making it.

If flour streaks from the shiratamako still remains at Step 4, heat for a bit longer. Recipe by Mia

cookpad.japan @cookpad_jp

If flour streaks from the shiratamako still remains at Step 4, heat for a bit longer. Recipe by Mia

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Ingredients

35 servings

100 gramsShiratamako
150 gramsLukewarm water
70 gramsBrown cane sugar
1/2 tbspSoy sauce
40 gramsWalnuts
2 tbspKinako

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Steps

1

Microwave the walnuts for 2 minutes. For whole walnuts, microwave for 3 minutes, then finely crush.
2

Dissolve the shiratamako, brown cane sugar, and soy sauce in lukewarm water, then mix well.
3

Put the mixture into a heat-resistant bowl, wrap in plastic, then microwave for 2 minutes, and mix well until evenly incorporated.
4

Add the walnuts and kinako to the mixture, mix, then microwave again for 2 minutes. It will start to turn brown.
5

Stir well, then spread out the mixture onto a tray coated in katakuriko, then cool to set. Now, all you have to do is cut.
6

After microwaving, it is very hot, so be careful not to burn yourself. I let it sit a while before spreading it out. Then chill in the refrigerator.
7

This is the granulated brown cane sugar I used.
8

Sprinkle on some kinako and enjoy!