Learn to make scorching and chewy Kinako Mochi at house with roasted soybean flour, sugar, and packaged plain mochi. It’s one of the most well-liked methods to taste Japanese rice desserts for a fast and scrumptious snack throughout Japanese New Yr—or anytime!
Rising up in Japan, I eagerly anticipated consuming Japanese rice desserts within the colder months and particularly throughout Japanese New Yr. As we speak’s recipe—Kinako Mochi (きな粉餅) or Rice Cake with Soybean Flour—is among the hottest methods to take pleasure in conventional Japanese mochi. I’ll present you how one can use dried, plain mochi out of your pantry to make this scrumptious snack anytime in simply minutes!
If you happen to’re craving extra Japanese rice cake recipes, attempt my Udon Noodle Soup with Toasted Mochi, Zenzai (Candy Pink Bean Soup with Mochi), and Ozoni – Japanese New Yr Mochi Soup subsequent!
What’s Kinako Mochi?
Kinako mochi (きな粉餅) is obvious Japanese glutinous rice desserts coated with roasted soybean flour known as kinako that’s sweetened with sugar. Actually “yellow flour,” kinako is a advantageous powder that tastes much like roasted peanuts. The Japanese sweeten this nutty ingredient to make use of in numerous conventional and fashionable Japanese desserts. It is a traditional manner that the Japanese put together conventional rice desserts to spotlight their chewy, dense, sticky, and supremely satisfying qualities.
Why I Love This Recipe
- It takes simply 3 components – All you want is mochi, kinako, and sugar for a filling and satisfying deal with anytime!
- Makes use of dried mochi for the last word comfort – I exploit shelf-stable kiri mochi (切り餅, typically kirimochi) from the grocery retailer. It’s the following neatest thing to recent and really easy to make use of! Lower, dried, and individually wrapped, it’s what Japanese households use when getting ready mochi at house. I all the time inventory it in my pantry to make mochi snacks, candy purple bean soup, and scorching pot.
- It’s fast and easy to make – Simply boil the mochi and dredge it in a mix of kinako and sugar. It takes simply minutes to arrange.
Elements for Kinako Mochi
- Kiri mochi (dried and packaged plain rice desserts)
- Kinako (roasted soybean powder or flour)
- Sugar
Discover the printable recipe with measurements beneath.
Substitutions
- Kiri mochi – Actually “lower mochi,” it is a handy, shelf-stable product that’s available year-round at Japanese grocery shops or on Amazon. The lower and dried items are individually wrapped and maintain for a very long time. You possibly can substitute it with freshly pounded mochi or you can also make it selfmade with a stand mixer; see Variations beneath for particulars. You possibly can study extra about this conventional Japanese meals in my What’s Mochi? put up.
The right way to Make Kinako Mochi
Preparation
Step 1 – Make the sweetened kinako combination. Combine collectively the kinako (roasted soybean flour) and sugar in a bowl. Set it apart whilst you boil the mochi.
Cooking
Step 2 – Boil the mochi. Carry a medium pot of water to a rolling boil. Then, add the kiri mochi to the pot. Simmer and switch the mochi often till it’s mushy and cooked via. Take away with a slotted spoon or fine-mesh scoop.
Assemble
Step 3 – Taste the mochi with the sweetened kinako. Dredge the new mochi completely within the kinako combination. Serve whereas heat on particular person plates and revel in!
Nami’s Recipe Ideas
- Don’t boil the mochi too lengthy – Though the dried kiri mochi feels very onerous, it softens up surprisingly shortly when boiled. Gently simmer the mochi till it’s mushy right through the middle, then promptly take away it from the pot. If you happen to boil it too lengthy, it will probably unfastened its form and change into gooey and pasty.
- Use recent kinako – For the perfect style, please use recent kinako for this recipe. I like to recommend checking the expiration date on the bundle.
- Serve whereas it’s scorching – As soon as it’s heated and flavored, benefit from the kinako mochi instantly. The boiled and chewy rice cake will begin to harden because it cools, so serve it scorching for the perfect texture!
Variations and Customizations
This mochi recipe is sort of simple and easy, but there are nonetheless just a few methods you’ll be able to change issues up. Listed below are my favourite variations that you could attempt.
- Toast the mochi. My household in Japan loves mochi that’s crispy on the skin, so we all the time toast it as an alternative of boiling it. Merely warmth the kiri mochi on the rack of a toaster oven till overrated and barely golden brown. Smash it along with your hand, dip it in scorching water, and dredge it within the sweetened kinako. You may as well grill it over an open flame, pan-fry it in a dry pan, or microwave it.
- Use freshly pounded rice desserts. Please attempt recent mochi if in case you have the possibility. To take pleasure in it recent, my household often attends a mochi-pounding occasion throughout Japanese New Yr. Some people make it at house with a particular Japanese mochi-pounding machine or a Japanese bread maker with a mochi-pounding choice. You can also make it selfmade with my recipe The right way to Make Mochi with a Stand Mixer.
- Make it with shiratama dango (白玉団子). These small and dimpled rice flour dumplings are pleasant when generously dusted with sweetened kinako! If you happen to’ve by no means tried these dango, I might extremely suggest them. They’re mushy, white mochi-like balls which can be chewy but bouncy and springy in comparison with plain mochi. They’re simple to make at house with my Shiratama Dango recipe.
- Attempt it with black soybean kinako. Dredge your mochi in kinako powder comprised of black soybeans (黒豆きなこ, kuromame kinako) if yow will discover it in a Japanese grocery retailer or on-line. It has a barely sweeter and richer taste and extra vitamins than normal kinako.
What to Serve with Kinako Mochi
Kinako mochi is a filling and satisfying snack to serve throughout Japanese New Yr, however it’s additionally a yummy deal with to take pleasure in all year long. Beneath are my serving options.
- With a scorching beverage – Study The right way to Make Japanese Inexperienced Tea or make my Kinako Milk and pour a comfy scorching drink to accompany your kinako mochi.
- With different savory and candy mochi – Rising up, I used to eat plain mochi with three totally different flavors on New Yr’s Day! See how one can make savory isobeyaki and candy purple bean paste (anko) mochi together with a toasted model of kinako mochi in my put up The right way to Get pleasure from Japanese Mochi.
Storage Ideas
To retailer: It’s finest to cook dinner the mochi proper earlier than you serve it, as it’s going to harden because it cools and the kinako combination will unfastened its powdery consistency. I like to recommend getting ready solely as a lot kinako mochi as you’ll be able to devour.
Regularly Requested Questions
I extremely suggest making an attempt selfmade shiratama dango (白玉団子). These small and dimpled dumplings are made with glutinous rice flour/candy rice flour known as shiratamako (this isn’t the identical as mochiko flour). They’re barely chewy however lighter and springier in texture than plain mochi. I wish to generously sprinkle the sweetened kinako over a bowl of those mushy and white mochi-like balls. They’re simple to make at house following my Shiratama Dango recipe directions.
You’ll have boiled it too lengthy. I recommend gently simmering the mochi and turning it often to advertise even cooking. Take away the mochi from the pot as quickly because it has softened within the middle.
I exploit 1 half sugar for each 2 elements kinako on this recipe for a traditional style. You possibly can cut back the sugar to your choice, if you want.
Extra Mochi Recipes
If you happen to love this Kinako Mochi recipe, you’re in for a deal with with these irresistible candy mochi recipes.
Stop your display from going darkish
To Make the Kinako Combination
To Warmth the Mochi
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Carry a medium pot of water to a boil. As soon as boiling, add 4 Japanese rice cake (mochi) to the pot.
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Gently simmer the mochi, turning them often with a spoon for even cooking. When the mochi is mushy to its middle, promptly take away it from the pot and switch to a plate.
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 unfastened its powdery consistency. I like to recommend getting ready solely as a lot kinako mochi as you’ll devour.
