Easy Abekawa Mochi - kinako

Method

• Cut the pre-cut mochi into your desired size.
• I cut each mochi horizontally in half, then cut into 3 pieces.
• You don't have to cut the mochi at all if you prefer as them it is.
• Combine the kinako, sugar and salt.
• Spread the mixture in a shallow container.
• Put the mochi from Step 1 into a heat resistant bowl, and add enough water to cover.
• Microwave for 5-6 minutes at 500 W. When the mochi is tender, place it on top of the kinako mixture from Step 2.
• Coat the mochi in the kinako mixture well on both sides, and it's done.
• This time, I wrapped half of the mochi with koshi an.
• It's easier to coat the mochi with the koshi an if you pat dry the mochi with paper towels.