🇯🇵 Japan · Dessert
Kinako Mochi
By eatmundo · July 12, 2026
🇯🇵 JPAI-generated imageSoft, 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.
🇯🇵 JPAI-generated imageMundo Match
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