110 calories (one cake, 1/4 of recipe); 2.5g protein; 0.6g fat; 24.0g carbohydrate; 22.4g net carbs; 0mg sodium; 0mg cholesterol; 1.5g fiber
35g shiratamako sweet rice powder
5g mizuame starch syrup
80g koshian silky azuki bean paste
2 tsp water
10-15g aodaizu kinako roasted green soybean flour
Mix koshian and water to soften the paste.
Put aodaizu kinako on a tray.
In a microwaveable bowl, put shiratamako and a few tablespoons of the 70cc water, and mix well.
Shiratamako has small lumps, so try to mash them, and blend with water.
Loosely cover bowl, and microwave for 30-40 seconds.
Remove, and mix well with moistened spatula.
Repeat one more time, microwaving for a shorter time (20-30 seconds).
Empty mochi over aodaizu kinako.
Lightly sprinkle aodaizu kinako on top of mochi for easy handling.
Mochi can easily be separated by twisting with hands.
Pinch both ends to form a chubby oblong shape.
- My microwave's power output is 1,100 watts. If your wattage is lower, increase microwaving time as necessary.
- Mizuame starch syrup is mainly added to prevent mochi from hardening. If not available, use more sugar.
- Aodaizu kinako [roasted green soybean flour] is sometimes called uguisu kinako [lit. warbler roasted soybean flour] or uguisuko [lit. warbler flour]. Despite the actual warbler's plumage being a dull, grayish green color, the bird is often depicted in chartreuse green in illustrations and other visual images.
- Uguisumochi is often coated or dusted with regular kinako colored green (by adding food color, yomogi mugwort powder or matcha green tea powder) due to the above association. The outer mochi itself is sometimes colored too.
(Last updated: April 6, 2016)