Kinako Mochi is a traditional Japanese sweet made of sweet rice flour and dusted with kinako powder. This sweet dessert is traditionally enjoyed on New Years Day to bring good luck.
Sometimes the simplest recipes are the most delicious. While I love spending Saturday baking cakes and cookies, I sometimes want a quick and easy dessert with minimal cleanup. When I have a sweet tooth, I make a quick batch of mochi. This mochi recipe is a fun and easy introduction to Japanese sweet treats!
When I was a kid, my dad would make my brother & me mochi as a treat while we watched our Saturday morning cartoons. It is a perfect snack since these fluffy rice clouds can be eaten in just a couple of bites and can be made in under 30 minutes.
Mochi is light and sweet, and you can eat a few of them without feeling too full or overloaded on sugar. If you’re gluten-free and want a sweet snack, mochi is a great alternative to traditional flour-based desserts. Since it has a rice flour base, it is naturally gluten-free. I especially love to dust mochi with kinako, a toasted soybean powder that adds a wonderfully nutty, warm flavor. You can purchase kinako here on Amazon.
How to Make Kinako Mochi
You can make mochi in either a microwave or on the stovetop. Here are the instructions for both:
Microwave Instructions
- Whisk flour and sugar – In a large microwave-safe mixing bowl, whisk flour and sugar.
- Add water and mix – Add water and mix with a spatula until smooth.
- Microwave and fold – Microwave for 5 minutes, remove from microwave, and fold the mochi a few times. Put back in the microwave for 5 more minutes, then fold the mixture again.
Stovetop Instructions
- Whisk flour and sugar – In a large mixing bowl, whisk flour and sugar.
- Add water and mix – Add water and mix with a spatula until smooth.
- Cook and stir in a saucepan – In a saucepan over low-medium heat, add the mochi mixture and stir constantly using a wooden spoon or heatproof baking spatula. After 7-10 minutes, the mochi mixture will thicken and turn into a smooth and shiny mixture. Remove from heat.
Mochi Assembly Instructions
- Allow mochi to cool – Transfer the cooked mochi mixture into a mixing bowl and allow the mochi to cool for 5-10 minutes.
- Roll into mochi balls – Dust a pastry board or clean countertop space with the starch and cover your hands with starch. Peel off a piece of mochi about the size of a golf ball and roll it in your hands until it is a smooth, round ball.
- Flatten mochi balls – Gently flatten the ball and place it on the starch-covered countertop. Continue this process until all the dough is used up.
- Toast mochi in a skillet – Once you have rolled all the dough into small mochi cakes, heat a non-stick skillet on medium heat. Place a few mochi on the skillet and toast about 2 minutes on each side.
- Plate and dush with kinako powder – Plate the mochi and lightly dust with kinako powder. Serve immediately.
Kinako Mochi
Ingredients
- 16 oz Mochiko Sweet Rice Flour 1 box
- 1/2 cup sugar
- 3 cup water
- 1 cup kinako flour
- Corn starch or potato starch for dusting
Instructions
- Microwave Mochi Instructions
- In a large microwave-safe mixing bowl, whisk flour and sugar. Add water and mix with a spatula until smooth. Microwave for 5 minutes, remove from microwave, and fold the mochi a few times. Put back in the microwave for 5 more minutes, then fold the mixture again again.
- Stovetop Mochi Instructions
- In a large mixing bowl, whisk flour and sugar. Add water and mix with a spatula until smooth. In a saucepan over low-medium heat, add the mochi mixture and stir constantly using a wooden spoon or heatproof baking spatula. After 7-10 minutes, the mochi mixture will thicken and turn into a smooth and shiny mixture. Remove from heat.
- Kinako Mochi Instructions
- Transfer the cooked mochi mixture into a mixing bowl and allow the mochi to cool for 5-10 minutes. Dust a pastry board or clean countertop space with the starch and cover your hands with starch. Peel off a piece of mochi about the size of a golf ball and roll it in your hands until it is a smooth, round ball. Gently flatten the ball and place it on the starch-covered countertop. Continue this process until all the dough it used up.
- Once you have rolled all the dough into small mochi cakes, heat a non-stick skillet on medium heat. Place a few mochi on the skillet and toast about 2 minutes on each side.
- Plate the mochi and lightly dust with kinako powder. Serve immediately.
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