๐ฏ๐ต Japan ยท Dessert
Kinako Mochi
By eatmundo ยท July 12, 2026
Soft, chewy rice cakes dusted in toasted soybean flour. This classic dessert is simple, nutty, and incredibly addictive.
Ingredients
check them off as you prepareHow to Make It
- 1
In a microwave-safe bowl, combine 200g of mochi flour and 50g of sugar.
- 2
Slowly add 180ml of water, whisking until the mixture is smooth and free of lumps.
- 3
Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes.
- 4
Remove the bowl carefully and stir the mixture with a wet spatula; it should look sticky and translucent.
- 5
Cover again and microwave for another 1 to 2 minutes until the mochi is very elastic.
- 6
Lay out a tray and spread 3 tablespoons of kinako powder mixed with a little extra sugar across the surface.
- 7
Transfer the hot mochi onto the powder-covered tray and coat it completely.
- 8
Use scissors to cut the dough into bite-sized pieces and serve while still warm and soft.
Frequently Asked Questions
What is kinako?+
Kinako is a roasted soybean flour that has a nutty, toasted flavor similar to peanuts.
Can I cook it on the stove?+
Yes, you can cook it in a non-stick pan over low heat while stirring constantly for about 10 minutes.
How do I prevent sticking?+
Keep your hands or tools moist with water; it prevents the sticky rice dough from adhering to surfaces.
How long does it stay soft?+
Kinako mochi is best eaten within a few hours, as the mochi hardens as it cools down.
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