Home » RECIPE INDEX » SWEETS » Kinako Mochi

Kinako Mochi

Sometimes the simplest recipes are the most delicious. While I love spending Saturday baking cakes and cookies, I sometimes want a quick & easy dessert with minimal cleanup. When I have a sweet tooth, I make a quick batch of mochi.

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.

This mochi recipe is a fun & easy introduction to Japanese sweet treats!

Kinako Mochi

  • Servings: 15
  • Difficulty: easy
  • Print
Author: Pasta Ragazza

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

Microwave 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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