Kinako Mochi (Japanese Rice Cake With Soybean Flour)

Experience a classic Japanese sweet dessert, Kinako Mochi! The soft, chewy rice cake is coated in the nutty kinako soybean powder. Learn how to make it!

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

kinako mochi on a plate.

Kinako mochi is a timeless Japanese treat, and we all love it! The soft and chewy texture of the mochi pairs perfectly with the nutty flavor of the kinako! If you’ve never tried it before, it’s worth a try! It’s so easy to make with only three ingredients. Simply make the mochi soften and coat it in the kinako powder before serving!

About this recipe

  • Japanese mochi recipe
  • Chewy and sweet treat
  • Only three ingredients
  • Ready in under 5 minutes.

What is Kinako Mochi?

kinako mochi illustration.

Kinako mochi is a traditional Japanese rice cake snack made from mochi dusted with a mix of kinako (roasted soybean flour) and sugar. The chewy mochi, the nutty yellow kinako, and a hint of sweetness combine to create a uniquely delicious treat.

Japanese people enjoy it throughout the year – but it’s especially popular during the festive New Year season. This delicious snack appeals to all ages, from generation old and young.

Recipe Ingredients

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

Kinako mochi ingredients.

Ingredient Notes

  • Mochi is a traditional Japanese food made from glutinous rice with a gooey and chewy texture. The mochi itself is not sweetened, which makes it a versatile ingredient that can be used in both sweet and savory dishes. I use kiri mochi in this recipe, which is a type of mochi pre-cut into rectangular shapes; it’s dried, hard like bar soap, and comes in individual packages. It’s convenient and easy to portion out and use in various recipes.
  • Kinako is roasted soybean powder commonly used in Japanese cooking as a seasoning or coating for various dishes and desserts. This yellow flour is made by grinding roasted soybeans into a fine powder. The roasting process gives kinako its distinctive nutty flavors, which makes it a popular ingredient in sweet dishes like mochi, dango, ice cream, and cakes.

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

How To Make Kinako Mochi: STEP BY STEP 

Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.

How to make kinako mochi step by step.

Step 1

Place kiri mochi in a bowl, pour water, and microwave it.

How to make kinako mochi step by step.

Step 2

Dust the softened mochi with the kinako and sugar mixture.

Kinako mochi on a plate with a folk.

That’s it! Soft and chewy kinako mochi is ready in 5 minutes! Serve immediately! If mochi is left out for too long, it can become dry and lose its soft texture.

Recipe Tips

  • Adding a little salt to the kinako mixture can make the sweetness even more delicious.
  • If you don’t want to use a microwave, try it with hot water. Boil water in a saucepan or frying pan, turn it off, and soak mochi for 2 to 3 minutes without cover.
  • If your mochi is overheated, it will lose shape and become mushy. If it’s not soft after 2 minutes, heat it in 20-second increments and see if it’s done.

Mochi Dessert Variations

Check out these sweet treats if you are ready to dive into mochi!

  • Daifuku mochi – is filled with sweet red bean paste.
  • Mochi ice cream – is filled with creamy ice cream.
  • Warabi mochi – has a jelly-like texture topped with kinako and drizzled with kuromitsu (black honey).

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Kinako mochi with a fork.

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kinako mochi on a plate with a fork.

Kinako Mochi (Japanese Rice Cake With Soybean Flour)

5 from 2 votes
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Prep: 2 minutes
Cook: 3 minutes
Total: 5 minutes
Servings: 2 servings
Author: Juri Austin
Experience a classic Japanese sweet dessert, Kinako mochi! The soft, chewy rice cake is coated in the nutty kinako soybean powder. Learn how to make it!

Ingredients

  • 3 pcs Kiri mochi, 150g
  • Water, enough water to cover mochi
  • 2 tbsp Kinako powder
  • 1 tbsp Sugar

Instructions

  • Cut kiri mochi into half.
  • Place mochi in a bowl, pour enough water over the top, and microwave for 2 minutes or until soft.
  • Blend kinako powder and sugar to make a kinako mixture.
  • Dust the softened mochi with the kinako mixture.

Video

Notes

  • Adding a little salt to the kinako mixture can make the sweetness even more delicious.
  • If your mochi is overheated, it will lose shape and become mushy. If it’s not soft after 2 minutes, heat it in 20-second increments and see if it’s done.
  • Mochi should be enjoyed with caution as a potential choking hazard, especially for the elderly and small children. Cut the mochi into small pieces and chew very well when eating.
  • Serve immediately. If mochi is left out for too long, it can become dry and lose its soft texture.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g
Course: Dessert
Cuisine: Japanese
Keyword: kinako mochi, rice cake
Did You Make this recipe?Please Leave a star rating!

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