Tofu Warabi Mochi

Steps

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1. 1
   Place 300g of silken tofu in a bowl and whisk with an egg beater until smooth and uniform.
   ≈1:09
2. 2
   Add 2 tablespoons of sugar and 2 tablespoons of potato starch, mixing thoroughly until the sugar dissolves completely.
   ≈1:36
3. 3
   Scrape down the bowl sides with a rubber spatula, cover loosely with plastic wrap leaving one small vent, and microwave at 600W for 2 minutes.
   ≈1:52
4. 4
   Remove from microwave, uncover, and use the egg beater to break up any lumps and mix until smooth again.
   ≈2:15
5. 5
   Cover again with plastic wrap and microwave at 600W for another 2 minutes.
   ≈2:35
6. 6
   Remove from microwave, uncover, and thoroughly beat with the egg beater until the mixture becomes very smooth.
   ≈2:53
7. 7
   Cover once more and microwave at 600W for 1 final minute to achieve a glossy, smooth finish.
   ≈3:15
8. 8
   Remove and beat thoroughly until fully combined, achieving a smooth and chewy consistency.
   ≈3:38
9. 9
   Prepare a 15cm square storage container and wet the inside with water to prevent sticking. Pour the mixture in, flatten with a spatula, top with plastic wrap to ensure even thickness.
   ≈4:01
10. 10
    Let cool to room temperature, then refrigerate for about 1 hour (or to desired firmness).
    ≈4:50
11. 11
    While chilling, mix the kinako with 0.5 tablespoon of sugar until evenly combined.
    ≈5:05
12. 12
    Once chilled and firm, remove the plastic wrap, use a thin knife to loosen the edges, and turn out onto a cutting board.
    ≈5:20
13. 13
    Using a knife moistened with water, cut the warabi mochi into bite-sized pieces.
    ≈5:40
14. 14
    Sprinkle the kinako-sugar mixture generously over the cut pieces and serve.
    ≈6:00