Umagae Mochi

• 1/2 bag Shiratamako
• 1/2 block Tofu
• 1 approx. 300 grams Koshi-an or tsubu-an

1. Add the tofu to the shiratamako and knead together until you achieve the same texture as an earlobe.
2. (You don't need to drain the tofu.)
3. Split the dough into 10 equal pieces.
4. Split the anko into 10 equal portions as well and roll everything into balls.
5. Roll the dough out into a circle and place a ball of anko in the center.
6. Wrap the dough around the anko.
7. Gently flatten the dough and anko.
8. It's ok if the anko pokes out a little at this point.
9. Put a frying pan on a low heat and cook the mochi without oiling it the pan.
10. Once both sides are golden they're ready.
11. Eat them whilst they're hot!
12. The outsides will be crispy and delicious.

shiratamako

Taken from cookpad.com/us/recipes/156807-umagae-mochi (may not work)