Break the walnuts into easy-to-eat pieces. Heat a frying pan without oil on low heat, roast the walnuts, and remove from pan.
Pour sugar and water in the frying pan and bring to a simmer on low heat. Add the walnuts from Step 1 back into the pan, coat completely, then spread to cool.
Spread the anko on cling wrap, then use a rolling pin to spread it until it's 25cm x 7cm.
Combine the ● ingredients together in a microwave-safe bowl and heat for 2 min at 500~600W .
Stir well and heat for 2 more minutes.
Stir again and heat for another minute. It should be good if there is a change in color and it becomes thick and sticky.
Spread mochi out on the sprinkled barley flour and cinnamon and roll out to about 25 x 15 cm. Spread the red bean filling over the top half.
Fold the bottom half up over the top.
Roll it up away from you, carefully pinching it together when finished.
Cut into 20 pieces with kitchen scissors.
Top each with walnuts from Step 1.
If you have leftover flour or cinnamon, sprinkle over the top for a simple, elegant finish.
If replacing the barley flour with kinako, use 150~160ml of water instead. The flour absorbs a lot more water.
You can find a simple, fragrant mochi using toasted barley flour without walnuts (Recipe ID: 682206) "Highly recommended Toasted Barley Mochi"
Story Behind this Recipe
My family and friends loved this when I made it for New Year's. It worked perfectly as a snack paired with tea. The walnut topping gave it a fancy appearance and tasted great. I brought it to a party and it was a big hit, so I uploaded the recipe.
This mochi is similar to gyuhi, so unlike kirimochi (cut mochi), it's easy to eat for both young and old. It's also cut into small, easy-to-eat pieces. The cinnamon in the dusting makes it even more delicious. Adjust cooking times to your microwave.