Description
Kinako Mochi is a traditional Japanese rice cake made with sweet rice and coated in roasted soybean flour.
Ingredients
Scale
- 1 cup sweet rice (mochi rice)
- 1/4 cup water
- 1/2 cup kinako (roasted soybean flour)
- 1/4 cup sugar
- Pinch of salt
Instructions
- Rinse the sweet rice under cold water until water runs clear.
- Soak the rice in water for at least 8 hours or overnight.
- Drain the rice and place it in a steamer lined with cheesecloth.
- Steam the rice for about 30 minutes until tender.
- Transfer the steamed rice to a bowl and mash it until smooth.
- Mix in sugar and a pinch of salt.
- Shape the mochi into small balls or flat discs.
- Coat the mochi with kinako on all sides.
- Serve immediately or store in an airtight container.
Notes
- Keep mochi in a cool place to prevent sticking.
- You can adjust the sweetness by adding more or less sugar.
- Kinako can be found in Asian grocery stores.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 70
- Sugar: 5g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Kinako Mochi, Japanese Dessert, Rice Cake