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1
Chop the walnuts into bite-size pieces.
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2
Dry roast in a frying pan over low heat, then remove from the pan.
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3
Put sugar and water in the frying pan and simmer over low heat.
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4
Add walnuts and coat in the syrup.
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5
Spread out and leave to cool.
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6
Put the cream ingredients in a bowl and mix well.
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7
It's rather soft when it's freshly made, but it will firm up a bit as it rests.
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8
Put the ingredients in a bowl.
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9
Add water to it little by little while mixing so that the shiratama-ko grains are no longer visible.
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10
Put the mixture in a heatproof container, cover loosely with plastic wrap and microwave for about 2 minutes at 500 to 600W.
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11
Mix well.
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12
Microwave for another minute, take out and mix.
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13
Microwave for 40 seconds and mix, then take out the dough onto a surface dusted with 1 tablespoon of cocoa powder.
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14
Dust the top of the dough with 1/2 tablespoon of cocoa powder.
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15
Divide the mochi dough into several portions, roll into balls, then flatten.
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16
Place a portion of the cream made in Step 2 on top with a butter knife, and wrap.
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17
Top a walnut pieces on each and press down lightly.
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18
Note: You can add 1-2 teaspoons of liqueur at step 3 to taste.
