Kinako Mochi vs Half-Moon Rice Cakes

Both desserts start from glutinous rice flour, yet they treat it in very different ways. Kinako Mochi sweetens the flour itself with sugar, microwaves it into a sticky, very elastic mass and coats the warm, soft pieces in sugared roasted soybean powder for a toasty finish. Half-Moon Rice Cakes leave the dough unsweetened, seasoned only with a pinch of salt, then knead it firm, wrap it around sweet red bean paste and steam it until translucent and shiny. A final coat of sesame oil gives their elastic shell a light, fragrant gloss.