Kinako mochi is a Japanese style treat that is made with glutinous rice flour. It is chewy, bouncy, and subtly sweet, served with kinako (soy bean) powder and honey. Pair it up with a cup of green tea and enjoy!
Kinako mochi is super easy to make without any special technique. All it takes is to mix glutinous rice flour with water, shape the dough into small balls and boil them for just 2 minutes. It is such a fun activity for kids as well!
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What is kinako?
Kinako is a Japanese ingredient made with ground roasted soy beans. It has a light, yellowish color with a slight nutty, sweet taste. Kinako is often used in Japanese sweets such as mochi, rice crackers, and drinks.
Topping ideas
Although kinako mochi is delicious on its own, you can be as creative as you want with toppings. Here are some ideas…
- Red bean paste
- Cut up fruits - fresh or canned
- Your favorite ice cream
- Dairy free whipped cream
- Crushed nuts - cashews, peanuts, pistachio
You may also switch out the honey to maple syrup to make this treat vegan.
Which flour should I use?
Glutinous rice flour is the key to the gooey stretchy texture in mochi. Since they are made from sweet rice, they are also known as sweet rice flour or sweet rice powder.
For this specific mochi recipe, look for 'Wet (or water) milled' type which gives a smoother silkier texture in the mochi. This kind of glutinous rice flour is super fine and silky because the grains were soaked before being ground.
Check the link on the ingredient list below to see what I use in the states, or you can also use Japanese shiratamako which is made with the same milling process.
American brands such as Mochiko Blue Star or Bob's Red Mill sweet rice flour are dry-milled, and has a coarser texture. They are not ideal for this recipe and will create grainy, doughy mochi balls.
White/ brown rice flour cannot be used as a substitution in this recipe because it will give a completely different texture.
Ingredients for this recipe
- Glutinous rice flour - or Japanese shiratamako
- Water
- Kinako soybean powder
- Honey - use maple syrup for vegan option
How to make kinako mochi
Step 1. Make mochi ball dough. place the glutinous rice flour in a bowl and add ⅓ cup water little by little, mixing with hand at the same time. Stop adding water when the dough becomes wet enough to form a ball.
Step 2. Shape. Roll the dough into 1 inch size balls and flatten the middle.
Step 3. Boil. Cook the mochi balls in boiling water for 2 minutes or so until they float to the surface. Transfer the mochi into ice cold water to prevent from cooking further.
Step 4. Serve. Split the mochi into small cups. Top with kinako powder and honey.
FAQ
Kinako mochi is the best when consumed fresh. However, cooked mochi balls can be refrigerated for up to 2 days. Cover them with cold water and store in an airtight container.
To soften again, microwave the mochi balls for 10-20 seconds, or soak in hot water for a few minutes. Top with kinako and honey right before serving.
More mochi recipes...
Recipe
Kinako Mochi (4 Ingredients)
Ingredients
- ⅔ cup glutinous rice flour or shiratamako
- ⅓ cup water more or less
- 3 tablespoons kinako soy bean powder
- 3 tablespoons honey maple syrup for vegan option
Instructions
- To make mochi balls, place the glutinous rice flour in a bowl and add ⅓ cup water little by little, mixing with hand at the same time. Stop adding water when the dough becomes wet enough to form a ball.
- Roll the dough into 1 inch size balls and flatten the middle.
- Cook the mochi balls in boiling water for 2 minutes or so until they float to the surface. Transfer the mochi into ice cold water to prevent from cooking further.
- Split the mochi into small cups. Top with kinako powder and honey.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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