Brown Sugar Gyuuhi Covered in Kinako Soy Flour

• 100 grams Mochiko
• 60 grams Powdered brown sugar
• 160 ml Water
• 1 Kinako

1. Place the mochiko flour and brown sugar into a bowl, and stir it up.
2. Add in the water a bit at a time, and mix with an egg beater so that bit doesn't clump up.
3. It will turn into a smooth watery concoction.
4. Cover with plastic wrap and microwave for 2 minutes at 700W.
5. Take it out of the microwave momentarily, and mix evenly throughout with a rubber spatula.
6. This is what it looks like after mixing.
7. It's not quite see-through throughout yet.
8. Cover yet again with plastic wrap, and microwave for 2 minutes.
9. Place the dough on top of a surface covered in kinako soy powder.
10. It's hot, so be careful.
11. the dough will be transparent throughout , and will gather up.
12. Cut into bit sized portions with a knife, and coat in kinako soy powder.
13. If you coat the cut portion in the kinako soy flour, then it will prevent them from sticking.

brown sugar, water, kinako

Taken from cookpad.com/us/recipes/170214-brown-sugar-gyuuhi-covered-in-kinako-soy-flour (may not work)