Abegawa mochi
How to make it
1
Place the cut rice cake in boiling water and boil for about 5 minutes. Try taking it out in hot water at about 40°C and as long as it's not as hard as a core, it's fine.
2
Remove the boiled rice cakes from the hot water and toss them in half.
3
Add the kinako flour and sugar in a bowl, mix, then add the torn mochi and sprinkle all over.
4
Serve in a bowl and it's finished.
