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Nantu (Okinawan Mochi)

1 lb. mochiko (sweet rice flour)
2 1/4 cups water
3 cups turbinado sugar
3/4 cup water
1/2 cup kinako (roasted soy bean flour)

In a large bowl, combine mochiko and 2 1/4 cups water; mix well. Place mixture in a wet dishcloth and steam 1 hour. Meanwhile, make the syrup – mix sugar and 3/4 cup water in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and boil gently 15 minutes; remove from heat. Turn mochi out into a large bowl. Add syrup and mix thoroughly until smooth. Pour into a 13-by-9-inch baking pan prepared with cooking spray. Cool, then cover and let rest 12 to 24 hours. Cut into 2- by 1-inch pieces and dredge in kinako. Makes 64 pieces.

Per serving (2 pieces): Calories 120, protein 1 g., carbohydrates 29 g., total fat 0 g., saturated fat 0 g., cholesterol 0 mg., sodium 14 mg., fiber 0 g., Weight Watchers POINTS value: 2.

 
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