Recipe Highlights
Kinako Mochi (Rice Cake with Soybean Flour) is among the most beloved mochi treats in Japan. Rising up, I at all times seemed ahead to consuming plain rice muffins through the colder months, particularly round Japanese New Yr. This recipe exhibits you tips on how to use dried, pantry-friendly kiri mochi to make this sizzling, chewy snack in minutes. It’s easy, cozy, and tastes identical to dwelling.
- Simply 3 elements. You solely want mochi, kinako, and sugar for a satisfying deal with.
- Fast and straightforward. From begin to end, this snack comes collectively in simply minutes.
- Pantry-friendly. Dried kiri mochi retains effectively. It’s the following smartest thing to contemporary and really easy to make use of!
When you love plain rice muffins, strive my Isobeyaki Mochi, Zunda Mochi, and Zenzai (Candy Pink Bean Soup with Mochi) recipes subsequent!
What’s Kinako Mochi?
Kinako mochi (きな粉餅) is a conventional Japanese snack of sizzling and plain glutinous rice muffins dredged in sweetened kinako, a roasted soybean flour. Actually “yellow flour,” kinako powder is okay and nutty with a taste just like roasted peanuts. This easy preparation highlights the chewy, sticky texture of Japanese mochi and is very widespread throughout Japanese New Yr.
Substances for Kinako Mochi
- kiri mochi (切り餅, dried and packaged plain rice muffins) – Shelf secure and available year-round at Japanese grocery shops or on Amazon
- kinako (roasted soybean flour or powder)
- sugar
Discover the printable recipe with measurements under.
Make Kinako Mochi
- Grill/Broil or Boil the mochi. Grill it in a frying pan with lid, broil within the oven, or simmer gently in boiling water over medium warmth. Prepare dinner simply till the mochi is delicate within the middle.
- Coat the mochi with kinako sugar combination. Combine the roasted soybean flour and sugar in a bowl. Briefly dip it in a bowl of sizzling water so the sweetened kinako sticks effectively. (Skip should you boil the mochi.) Dredge the recent mochi totally within the sweetened kinako.
- Serve instantly. Switch to particular person plates whereas nonetheless sizzling. Get pleasure from immediately for the very best chewy texture and nutty taste.
Nami’s Recipe Suggestions
These easy ideas will aid you make Kinako Mochi each time.
- Look ahead to bursting – If grilled or broiled too lengthy, molten mochi can burst and overflow.
- Keep away from boiling too lengthy – Overboiled mochi can lose its form and switch gooey or pasty.
- Use contemporary kinako – Recent soybean powder has the very best aroma and taste. All the time examine the expiration date.
- Serve whereas sizzling – Mochi hardens because it cools, so kinako mochi tastes greatest proper after coating.
Variations and Customizations
Seeking to change issues up? Attempt these straightforward and attractive concepts!
- Attempt black soybean kinako. Kuromame kinako (黒豆きな粉) has a richer, barely sweeter taste than the common variety.
- Use freshly pounded mochi. Recent plain mochi has a beautiful delicate texture and is very loved throughout Japanese New Yr. Make it home made with my recipe Make Mochi with a Stand Mixer.
- Make it with Shiratama Dango. These delicate, bouncy rice flour dumplings pair fantastically with sweetened kinako.
What to Serve with Kinako Mochi
Kinako mochi is nice year-round, and you’ll take pleasure in it as a snack or mild dessert. Listed below are my favourite pairings.
Storage Suggestions
To retailer: Kinako mochi is greatest eaten proper after cooking. Because it cools, the mochi hardens and the kinako coating loses its powdery texture. I like to recommend making solely as a lot as you propose to eat immediately.
FAQs
I don’t like mochi. Can I take advantage of one thing else?
Sure. Shiratama Dango are an important various. These small rice flour dumplings are lighter and springier than mochi. They’re straightforward to make at dwelling and style great when generously coated with sweetened kinako.
Why did my mochi flip gooey?
This normally means the mochi was boiled too lengthy. Simmer gently and switch it often. Take away it as quickly as the middle turns into delicate to maintain its form.
Can I cut back the sugar?
I take advantage of one half sugar to 2 elements kinako for a basic stability. You possibly can cut back the sugar to your desire, however remember the fact that sweetness balances the nutty soybean taste.
Is kinako mochi solely eaten throughout Japanese New Yr?
No. Whereas it’s particularly widespread throughout New Yr, kinako mochi is loved year-round as a fast snack or dessert.
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Stop your display from going darkish
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Collect all of the elements. Select one among three strategies under to cook dinner kiri mochi: Utilizing an oven broiler, a frying pan on the stovetop, or a pot on the stovetop.
To Make the Kinako Combination
1. Oven Technique (Broiling)
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Preheat: Place the oven rack within the center place and preheat the broiler on Excessive for 3 minutes. You can even preheat a toaster oven at 400ºF (200ºC).Place the mochi on prime of an ungreased oven-safe wire rack set in a baking sheet.Broil: Put them within the oven. Set the timer for 3 minutes.
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After 3 minutes, flip the mochi. The highest ought to be mild golden and barely puffed.
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Grill the opposite aspect till the highest is golden brown, about 3 minutes. When puffed, the mochi ought to be delicate inside.
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Rapidly dip the mochi in a bowl of sizzling water, then coat it generously on all sides with sweetened kinako.
2. Stovetop Technique (Grilling)
3. Stovetop Technique (Boiling)
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Deliver a medium pot of water to a boil, then cut back the warmth to low and add 4 Japanese rice cake (kiri mochi) to the pot. Gently simmer for 2 minutes, turning the mochi often with a spoon for even cooking.
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When the mochi is delicate within the middle, switch it with chopsticks to the bowl with the sweetened kinako. Dredge the recent mochi utterly, generously coating it on all sides.
To Retailer
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It is best to cook dinner the mochi proper earlier than you serve it, because the mochi will harden because it cools and the kinako combination will free its powdery consistency. I like to recommend making ready solely as a lot kinako mochi as you’ll devour.
Energy: 274kcal, Carbohydrates: 60g, Protein: 6g, Fats: 1g, Saturated Fats: 0.2g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 0.3g, Sodium: 1mg, Potassium: 176mg, Fiber: 1g, Sugar: 59g, Vitamin A: 8IU, Calcium: 14mg, Iron: 0.5mg
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Editor’s Word: This put up was initially printed on January 13, 2025. It was republished on January 18, 2026 with extra useful info.