This treat of sweet Mochi mixed with Roasted Walnut is popular in Japan. It is often coated with ‘Kinako’ (Finely Ground Roasted Soy Beans). I love it very much, but I love ‘Tsubu-an’ (Sweet Azuki Paste) version, too. So, I made both today. This is not a traditional recipe, but it is certainly a quick & easy recipe if you have a microwave.


4 Servings (12 x 5cm Mochi)


50g (1/2 cupful) Walnuts *roasted and coarsely broken
100g ‘Shiratamako’ (Japanese Glutinous Rice Flour) OR Glutinous Rice Flour
*Note: Today I used this Glutinous Rice Flour

200ml Warm Water
100g Sugar
1 pinch Salt
Kinako (Finely Ground Roasted Soy Beans)
Tsubu-an (Sweet Azuki Paste)

  1. Roast Walnuts. When cool enough to touch, coarsely break into small pieces.
  2. Place Glutinous Rice Flour (OR ‘Shiratamako’ if you have it) in a heat-proof mixing bowl, gradually add Warm Water, mixing well. Add Sugar and Salt, and mix well until smooth.
  3. Heat in the microwave for 40 seconds, take out and stir with a spatular, then heat 1-2 minutes or until cooked. *Note: When the colour becomes slightly transparent (not white), it is cooked.
  4. *Note: I used 1100W microwave. Depending on the power, alter the cooking time. You can steam the mixture in a large heat-proof bowl for 10 to 15 minutes.
  5. Clean the spatular with warm water, and use the wet spatular to stir the mixture very well. Add Walnuts pieces and combine evenly. *Note: As the mixture is very sticky, wet the spatular with warm water when required.
  6. Spread plenty of Kinako (Finely Ground Roasted Soy Beans) OR Tsubu-an (Sweet Azuki Paste) on a plate, using a wet spatular, take the thick and sticky Mochi mixture onto the plate. Sprinkle extra Kinako OR spread extra Tsubu-an over the Mochi. Set aside, because it is still too hot to handle.
  7. When Mochi is slightly cooled, divide into portions, and roll into balls. Coat each ball with Kinako OR Tsubu-an.