Easy Microwave Chichidango with Kinako

I think you know that I looooooove mochi. And my all-time favorite is mochi with kinako. I used to make this microwave version a long time ago. It's really easy to make.

This is what compelled me to make my own mochi again. I was at Sekiya with my mom enjoying my favorite saimin, when I mentioned to her that I've always been curious about the Abekawa mochi that's on their menu but never did order it because it's so expensive. She was treating that day so she said to go ahead and order it. It was really good, but the two pieces shown here cost 6 whole bucks!!!

So I decided to dig out my recipe and make some more of my own. The beautiful plating job was done by my photographer assistant, CQ. Nice yeah! Waaaaay better looking than Sekiya's.

First you combine 1 box of mochiko, 2 cups sugar, 1 tsp. baking powder, 2 cups water, 1 can coconut milk and 1 tsp. vanilla. Mix until it's really smooth (smash all the lumps good).

Put in microwave-safe bowl and cover with plastic wrap. Microwave on high for 10 minutes and then on medium for another five minutes.

Let it rest for a little bit 'cause it's gonna be really too hot to handle right out of the microwave.

Mix together 1/2 cup of kinako and 4 tsp. powdered sugar. You can add more sugar if you like it sweeter.

While the mochi is still moist, cut into pieces with a plastic knife.

Then coat with the kinako mixture. Soooo easy yeah!!

Here's another picture of CQ's beautiful artistry.

And here's the bachi for someone who was playing around with my camera. I put your BIG picture on my blog. See what happens when you touch My Precious. Hahahaha!