Kinako Mochi is the perfect snack since these fluffy rice clouds can be eaten in just a couple of bites and can be made in under 30 minutes.
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 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.
Keywords: kinako mochi, kinako, Mochi, Japanese sweets