Brown Sugar Gyuuhi Covered in Kinako Soy Flour

Name: Brown Sugar Gyuuhi Covered in Kinako Soy Flour
Cuisine: American
Ingredients: 100 grams Mochiko; 60 grams Powdered brown sugar; 160 ml Water; 1 Kinako

cookpad.japan @cookpad_jp

My kids love shingen mochi. But it seems that my eldest daughter doesn't like the black rice that is added on afterwards. So, I added brown sugar to the mochi dough and then made this. This is my family's basic snack that can be made quickly in the microwave.

The dough will be pretty hot when you take it out of the microwave, so please be careful. Once you get the hang of it, you can make this in about 10 minutes. Store it at room temperature. It will harden in the fridge. For 3 ~ 4 people. Recipe by Deden

cookpad.japan @cookpad_jp

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Ingredients

100 gramsMochiko
60 gramsPowdered brown sugar
160 mlWater
1Kinako

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Steps

1

Place the mochiko flour and brown sugar into a bowl, and stir it up.
2

Add in the water a bit at a time, and mix with an egg beater so that bit doesn't clump up. It will turn into a smooth watery concoction.
3

Cover with plastic wrap and microwave for 2 minutes at 700W. Take it out of the microwave momentarily, and mix evenly throughout with a rubber spatula.
4

This is what it looks like after mixing. It's not quite see-through throughout yet. Cover yet again with plastic wrap, and microwave for 2 minutes.
5

Place the dough on top of a surface covered in kinako soy powder. It's hot, so be careful. the dough will be transparent throughout , and will gather up.
6

Cut into bit sized portions with a knife, and coat in kinako soy powder. If you coat the cut portion in the kinako soy flour, then it will prevent them from sticking.