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1
In a rectangular heat-resistant pan, combine all ingredients, and mix.
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2
Cover with a lid at 90 degrees but keep it open a crack (or wrap in plastic wrap).
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3
Microwave for a minute, remove, mix with a fork, then return it to the microwave.
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4
Be careful not to burn yourself.
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5
Repeat the process until it becomes transparent and reaches a jelly-like consistency.
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6
Cool in a large pan filled with water.
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7
Once cool, close the lid and chill in the refrigerator for at least an hour.
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8
The transparent mixture will turn cloudy.
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9
Any small bubbles that may have formed should also disappear.
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10
Sprinkle kinako on top, cut in the center cross-wise with a spatula or knife, then agitate the pan to loosen the contents.
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11
Cut the two sections into half again so that contents are sectioned into quarters.
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12
Sprinkling kinako along the cuts will free the edges and keep them from sticking.
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13
Quarter the sections lengthwise to make 16 rectangular pieces.
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14
Use a spatula to cut around the pan edge to free the cakes from the pan completely.
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15
Cover with a lid and shake vigorously.
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16
Sprinkle evenly with kinako, then it's ready to serve!
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17
Transfer to serving dishes and drizzle with homemade brown sugar syrup.
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18
Bon appetit.
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19
You can leave out the sugar if you wish.
