Barley Flour Mochi

• 30 grams Barley flour
• 30 grams Shiratamako
• 30 grams Katakuriko
• 70 grams Sugar
• 150 ml Water
• 1 dash Salt
• 150 grams Koshi-an (or tsubu-an)
• 1 Walnuts (for topping) (optional)

1. Divide the koshi-an into 10 portions.
2. Put the ingredients in a bowl and mix well.
3. (Pulse for 15 seconds if using a food processor.)
4. Transfer to a heat-resistant dish, cover with a lid, and microwave for 3 minutes at 500 W.
5. Stir well, then return to microwave for 1 to 1.5 minutes, then mix (or knead with a wet pestle) evenly until the mochi dough becomes translucent.
6. Dust your work surface with barley flour, then shape the dough into a log.
7. Divide the dough into 10 portions, wrap around the koshi-an, then serve.
8. Top with walnuts, or make them smaller and skewer them like dango.
9. They make nice gifts.
10. They also taste nice and fragrant when flattened, then roasted.
11. You can use the leftover barley flour by coating balls of koshi-an with it, or adding sugar and mixing it into yogurt, or mixing it with kuromitsu or honey.
12. For a kinako version, see.

barley flour, shiratamako, katakuriko, sugar, water, salt, walnuts

Taken from cookpad.com/us/recipes/148411-barley-flour-mochi (may not work)