Kujira-mochi ｜ Our Regional Cuisines

1. Dissolve Brown sugar in A over heat and remove from heat.

2. Well mixed the glutinous rice flour, and short-grain rice flour, and then, add them little by little to 1. （Stir well, adding the rice flour little by little, until the mixture is smooth when scooped with a wooden spatula.)

3. Cover 2 with a wet dish towel and leave overnight. (Before steaming, scoop the dough with a wooden spoon again and add water if the mixture seems too stiff.)

4. Line a mould (milk carton can be substituted) with a wet and wrung out dish towel and sprinkle with walnuts. (When using a milk carton to make the mould, make a hole in the bottom.)

5. Pour the dough from3.into 4. and steam in a steamer with sufficient steam for 40 minutes to 1 hour on high heat. (The special mould for “Kujira- Mochi" (whale cakes) is tall and large, so it takes about 2 hours to steam.)