Kinako Mochi is a traditional Japanese sweet made of sweet rice flour mochi and dusted with kinako powder, a roasted soybean powder. This sweet dessert is traditionally enjoyed on New Years Day to bring good luck.
In a large microwave-safe mixing bowl, whisk flour and sugar. Add water and mix with a silicone spatula until smooth. Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky.
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
Roll mochi into balls - 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.
Pan fry mochi cakes (optional) - 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 until golden and toasted. This step is optional but adds a nice texture.
Plate and serve - Plate the mochi and lightly dust with kinako powder. Serve immediately.
Notes
If you don't want to make mochi from scratch, buy pre-made mochi from your local Japanese store.