Lightly oil a heat-proof container or a dish so that the mochi won’t stick to it.
Place Rice Flour, Glutinous Rice Flour, Muscovado and Salt in a mixing bowl, add warm water mixing well using a whisk.
Cook in microwave in medium power about 500 to 600W for 1 minute. Mix well, then cook again in medium power for 30 seconds and mix well, and once again cook for 30 seconds and mix well.
The mixture is now thick and creamy, but the milky colour indicates the cake is not cooked yet. Add chopped Walnuts and combine well.
Pour the mixture into the lightly oiled heat-proof container, cover it and cook again in microwave in medium power about 500 to 600W for 2 to 3 minutes. When the colour becomes dark brown, it is cooked.
Sprinkle some Kinako over a large plate so that the mochi won’t stick to the plate, turn the cooked mochi over onto the plate. Sprinkle some Kinako over and let it cool. *Note: I used home-made Kinako that was sadly not powdery.
Cut it in 3 to 5cm size and serve with tea or green tea.
