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1
You just need to use a kitchen scale and a heatproof container.
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2
Add the ingredients in the listed order.
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3
The dough is made in the microwave, at 600 W.
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4
Divide the koshi-an into 6 portions.
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5
If you measure the anko so that each portion weighs 20 g, the finished mochi cake will be just the right size.
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6
These photo only show 5 -- they're from when I wanted to try making it with 5 big pieces, but the mochi cakes were too big and not very cute, so I'd stick with 6!
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7
Put the shiratamako and 50 ml of water in a heatproof container, and mix well.
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8
Add the remaining 50 ml of water and white sugar, and mix again.
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9
Microwave for 1 minute.
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10
The perimeters of the dough will thicken first.
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11
Mix the whole thing up well with a sturdy spoon or wooden spatula.
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12
Microwave for another minute.
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13
The dough will thicken quite a bit.
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14
Mix again (or rather, knead it).
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15
It will be very sticky.
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16
Microwave for another minute, and knead again.
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17
It will have a mochi-like consistency at this stage.
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18
Add the mizuame, and microwave for 40 seconds.
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19
Knead.
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20
It will be shiny and mochi-like.
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21
The dough is now finished.
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22
Use the uguisu flour as the dusting flour.
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23
Don't use too much or it will go to waste.
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24
Just use enough.
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25
(There's too much uguisu flour in the photo!!
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26
Just dust the dough lightly so that it doesn't stick to your hands!!)
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27
Dust a shallow tray lightly with the uguisu flour, and put the cooked mochi dough onto it.
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28
Divide the mochi into 6 portions.
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29
Press the mochi out thin, top with a ball of the koshi-an, and close it up.
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30
Don't worry if some of the uguisu flour gets inside.
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31
Once the mochi is closed, place it on top of the uguisu flour like this, then place the cake in a No.
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32
6 aluminium cupcake cup.
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33
Dust with some more uguisu flour using a tea strainer to finish.
