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.