Make Even When Abroad: Microwave Japanese Faux Shindenmochi

Name: Make Even When Abroad: Microwave Japanese Faux Shindenmochi
Cuisine: American
Ingredients: 100 ml Tapioca powder (☆); 1 up to 1/4 cup Sugar (cane sugar or sugar of your choice) (☆); 237 ml Water (☆); 1 tbsp Kinako

cookpad.japan @cookpad_jp

I was inspired by user "Manmonmari"'s recipe to make warabimochi using tapioca, but wanted to make it an easy recipe that is good for people suffering from inflammation. After I posted my first version, I revised it with a simpler recipe with an easy proportion of ingredients and doesn't waste any kinako.

If you want it to be more springy, reduce the amount of water to 3/4 cup (approx. 177 ml). If it appears to be too hard in Step 2, add more water. This recipe uses a US cup measure (approximately 250 ml), but you can also use the same proportions with a Japanese cup measure (which will yield a slightly smaller amount). Recipe by Gogonta

cookpad.japan @cookpad_jp

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Ingredients

100 mlTapioca powder (☆)
1up to 1/4 cup Sugar (cane sugar or sugar of your choice) (☆)
237 mlWater (☆)
1 tbspKinako

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Steps

1

In a rectangular heat-resistant pan, combine all ☆ ingredients, and mix. Cover with a lid at 90 degrees but keep it open a crack (or wrap in plastic wrap).
2

Microwave for a minute, remove, mix with a fork, then return it to the microwave. Be careful not to burn yourself. Repeat the process until it becomes transparent and reaches a jelly-like consistency.
3

Cool in a large pan filled with water. Once cool, close the lid and chill in the refrigerator for at least an hour.
4

The transparent mixture will turn cloudy. Any small bubbles that may have formed should also disappear.
5

Sprinkle kinako on top, cut in the center cross-wise with a spatula or knife, then agitate the pan to loosen the contents.
6

Cut the two sections into half again so that contents are sectioned into quarters. Sprinkling kinako along the cuts will free the edges and keep them from sticking.
7

Quarter the sections lengthwise to make 16 rectangular pieces.
8

Use a spatula to cut around the pan edge to free the cakes from the pan completely. Cover with a lid and shake vigorously. Sprinkle evenly with kinako, then it's ready to serve!
9

Transfer to serving dishes and drizzle with homemade brown sugar syrup. Bon appetit.
10

You can leave out the sugar if you wish.