Name: Kinako Mochi (Japanese Soybean Flour Mochi)
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 3 pcs Kiri mochi (150g); Water (enough water to cover mochi); 2 Tbsp Kinako powder; 1 Tbsp Sugar

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Try Kinako Mochi, a traditional Japanese treat made with chewy rice cakes and nutty soybean powder. Easy to make with just a few ingredients!

Looking for more Japanese mochi recipes? Try my Chocolate Mochi, Anko Mochi, or Oshiruko!

Why You Will Love This Recipe

Soft, chewy mochi and nutty kinako are the perfect flavor combo.
Just three simple ingredients and ready in minutes.
A classic Japanese treat you can enjoy as a snack or dessert.

Recipe Ingredients

You’ll need the following ingredients to make this Kinako Mochi Recipe:

Mochi: I use kiri mochi in this recipe. It’s firm, rectangular dried mochi and perfect for quick cooking.
Kinako: kinako is roasted soybean flour often used in Japanese sweets. It has a warm, nutty flavor and a soft golden color. You’ll commonly find it sprinkled over mochi, dango, and even ice cream or toast. It adds a delicious aroma and a boost of plant-based protein.

Mochi

Mochi is a traditional Japanese rice cake made from glutinous rice. It is known for its chewy texture and wide range of uses, including sweet and savory dishes. Find mochi recipes here.

How To Make Kinako Mochi: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Place the mochi in a microwave-safe bowl, cover with water, and microwave until soft.

Step 2

Dust the softened mochi with the kinako and sugar mixture.

Soft and chewy kinako mochi is ready in 5 minutes! If mochi is left out for too long, it can become dry and lose its smooth texture, so serve it immediately!

Recipe Tips

No Microwave? No Problem: Soften mochi in hot water instead. Bring water to a boil in a saucepan, turn off the heat, and soak the mochi for 2 to 3 minutes until soft.
Avoid Overheating: If mochi overheats, it can lose its shape and become mushy. If it isn’t soft enough, heat in short bursts (about 20 seconds each) and check the texture.
Easy Variations: Add a pinch of salt for balance, or finish with a drizzle of honey, maple syrup, or kuromitsu.

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I hope you enjoy this Kinako Mochi! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!