|Ingredient||2-3 Servings||2-3 Servings|
|boiled mochi||1 batch||1 batch|
|kinako||7 Tbsp.||7 Tbsp.|
|sugar||3-4 Tbsp.||3-4 Tbsp.|
Another of the many mochi-based Japanese confections, abekawa mochi takes a soft, chewy base and coats it with a subtly-flavored coating of sweetened kinako flour. If you want something a little fancier (and tastier, in my opinion), kuromitsu abekawa exchanges the sugar in the kinako for a topping of dark, rich kuromitsu syrup.