Walnut Yubeshi (Sweet Rice Cake with Walnuts)

• 100 grams Shiratamako
• 150 grams Lukewarm water
• 70 grams Brown cane sugar
• 1/2 tbsp Soy sauce
• 40 grams Walnuts
• 2 tbsp Kinako

1. Microwave the walnuts for 2 minutes.
2. For whole walnuts, microwave for 3 minutes, then finely crush.
3. Dissolve the shiratamako, brown cane sugar, and soy sauce in lukewarm water, then mix well.
4. Put the mixture into a heat-resistant bowl, wrap in plastic, then microwave for 2 minutes, and mix well until evenly incorporated.
5. Add the walnuts and kinako to the mixture, mix, then microwave again for 2 minutes.
6. It will start to turn brown.
7. Stir well, then spread out the mixture onto a tray coated in katakuriko, then cool to set.
8. Now, all you have to do is cut.
9. After microwaving, it is very hot, so be careful not to burn yourself.
10. I let it sit a while before spreading it out.
11. Then chill in the refrigerator.
12. This is the granulated brown cane sugar I used.
13. Sprinkle on some kinako and enjoy!

shiratamako, water, brown cane sugar, soy sauce, walnuts, kinako

Taken from cookpad.com/us/recipes/152911-walnut-yubeshi-sweet-rice-cake-with-walnuts (may not work)