Microwaved Uguisu-Mochi

Microwaved Uguisu-Mochi

The mochi dough tends to become hard, but just adding a little bit of a secret ingredient will make it soft and easier to melt in your mouth.

Ingredients: 15 pieces

100 g
170 ml
Caster sugar
150 g
Egg white
5 g
375 g
Green (uguisu) kinako
as needed


1. Roll the koshi-an into 25 g balls.
2. Put shiratamako in a heatproof bowl. Add a little water and knead into a ball (until it is about the same softness of an earlobe).
3. Make sure that there is no lumps. Add the rest of the water and mix until smooth. Then, add the sugar and melt.
4. Cover the bowl with cellophane wrap and microwave for 3 minutes (This is for when you are using 650 W). When you take it out, it will be watery and some parts would solidify.
5. Mix evenly and heat again for 3 minutes. When you take it out, the whole thing would be solid. Then knead well.
6. Heat again for 1 minute and knead. When you stretch the dough about 30 cm and the dough doesn't rip or stick when you touch it with your hands, it is done.
7. Add egg white and mix. Then heat for 1 minutes and mix evenly again. When the dough is smooth and shinny, it is OK.
8. Lay on a surface with roasted soy flour and cut into half. Then cut into 15 portions while it is still warm.
9. Cover the red bean paste with the dough.
10. Shape into a barrel.
11. Pinch both ends and make a puffy uguisu (bush warbler bird) shape. Then sprinkle roasted soy beans flour with a tea strainer.
12. I like to eat it with lots of soy bean flour.

Story Behind this Recipe

Making the dough is a bit troublesome, but you would be able to make it easily in a microwave.