Kirimochi with Kinako

Someone who visited Japan might love mochi. The chewy and sticky white pounded rice, often filled with sweet azuki bean paste or a fruit paste.

In our Asian supermarket, you can buy Korean mochi with lots of different kinds of fillings. But they are a bit different from the Japanese ones.

I bought a bag of solid small white blocks - Kirimochi. These can be pan fried, grilled or cooked. Eaten with savoury items or sweet.
Since I love roasted soy bean powder, Kinako, I coated them with a sweet version of the like peanuts tasting stuff.

How to prepare these hard Kirimochi blocks. I watched my favourite Japanese YT tabieats.

Put two blocks in a pot with water and bring that to a slow boil. Make sure that the blocks do not touch each other. They will stick together.
When the water boils, reduce the heat and cook them for 2 minutes. Turn off the heat and let them sit in the water for 1 more minute.

Mix Kinako powder with powdered sugar and a pinch of salt.

Coat the blocks on all sides and enjoy.