Kinako Mochi (4 Ingredients)
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!
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
*For glutinous rice flour, look for 'Water (or wet) milled' type which gives a smoother silkier texture. Japanese shiratamako works as well. - see more on this on the blog post.
*This recipe makes 20-25 mochi balls.
*To store mochi: cover them with cold water and refrigerate in an airtight container for up to 2 days.
Nutrition
Serving: 4Calories: 162kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.003mgSodium: 37mgPotassium: 28mgFiber: 1gSugar: 13gVitamin A: 19IUVitamin C: 0.1mgCalcium: 8mgIron: 0.2mg
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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