Ingredients

• 1 cup pecan halves
• ⅛ tsp sea salt
• 8 pieces Mitoku Mochi (2 x 21 inches)
• ⅓ cup Mitoku Rice Malt

Preparation Method

1. In a dry frying pan over medium heat, toast the pecans, stirring constantly until crisp and fragrant (3-5 minutes). Transfer pecans to a bowl or suribachi, and grind into a coarse meal. Add salt, toss well, and taste. Add more salt, if desired. Set aside.
2. Pan-fry the mochi. When tender, dip each piece in rice malt to coat. (If malt is too thick, warm it until it flows easily.) Shake off excess malt, then roll pieces in generous amount of roasted pecan meal. Enjoy!

Recipe by John & Jan Belleme