Brown Sugar Gyuuhi Covered in Kinako Soy Flour

1. 1

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

2. 2

   Add in the water a bit at a time, and mix with an egg beater so that bit doesn't clump up.

3. 3

   It will turn into a smooth watery concoction.

4. 4

   Cover with plastic wrap and microwave for 2 minutes at 700W.

5. 5

   Take it out of the microwave momentarily, and mix evenly throughout with a rubber spatula.

6. 6

   This is what it looks like after mixing.

7. 7

   It's not quite see-through throughout yet.

8. 8

   Cover yet again with plastic wrap, and microwave for 2 minutes.

9. 9

   Place the dough on top of a surface covered in kinako soy powder.

10. 10

    It's hot, so be careful.

11. 11

    the dough will be transparent throughout , and will gather up.

12. 12

    Cut into bit sized portions with a knife, and coat in kinako soy powder.

13. 13

    If you coat the cut portion in the kinako soy flour, then it will prevent them from sticking.

* Per serving · 4 servings · Values may vary.

No additional tips available.