Cut the pre-cut mochi into your desired size. I cut each mochi horizontally in half, then cut into 3 pieces. You don't have to cut the mochi at all if you prefer as them it is.
Combine the kinako, sugar and salt. Spread the mixture in a shallow container.
Put the mochi from Step 1 into a heat resistant bowl, and add enough water to cover.
Microwave for 5-6 minutes at 500 W. When the mochi is tender, place it on top of the kinako mixture from Step 2.
Coat the mochi in the kinako mixture well on both sides, and it's done.
This time, I wrapped half of the mochi with koshi an. It's easier to coat the mochi with the koshi an if you pat dry the mochi with paper towels.
Story Behind this Recipe
I made an easy version of "abekawa mochi" that is a regional speciality in my hometown.
When you heat up the mochi in Step 4, it will be too soft if you overheat it, so try to be careful. Cut the mochi into your desired size. If you use the pre-cut mochi as it is, you'll have a more generously-sized abekawa mochi.