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!
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!
- This recipe is for you if:
- You love Japanese rice cakes.
- You want to make mochi recipes.
- You are looking for kinako mochi recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let's get started!
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About this recipe
- Japanese mochi recipe
- Chewy and sweet treat
- Only three ingredients
- Ready in under 5 minutes.
What is Kinako Mochi?
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.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Mochi - I use store-bought kiri mochi in this recipe.
- Kinako powder - It's roasted soybean flour.
- Sugar - Any sugar is ok. I use beet sugar in this recipe.
See more details for each in the following.
Mochi
Mochi is a traditional Japanese food made from glutinous rice and has 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.
Kiri mochi is a type of mochi that is pre-cut into rectangular shapes, it's dried and has a hard texture similar to bar soap, and comes in individual packages. It's convenient and easy to portion out and use in various recipes.
If you are trying a mochi recipe for the first time, I highly recommend using kiri mochi. This Sato no kiri mochi is a famous brand and is pre-cut with a slit, which makes it easier to break apart by hand and cook evenly.
*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.
Kinako Powder
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 grocery stores: Mitsuwa marketplace, Marukai
- Asian grocery stores
- Whole foods market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
🔪Instructions
Let me show you how to make it! Click here to watch the recipe video.
- Cut kiri mochi into half (or quarters for small children). Place mochi in a bowl, pour enough water to cover, 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.
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.
Other Ways to Cook Mochi
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.
Helpful tips
- 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 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).
Thanks For Stopping By
Thank you for taking the time to read my blog♡ If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Recipes You Might Like
- Shiratama dango
- Kabocha dango
- Matcha muffins (Gluten-free)
- Chocolate muffins (Gluten-free)
- Tofu donut balls (Vegan)
📖 Recipe
Kinako Mochi
Print Pin RateIngredients
- 3 pcs Kiri mochi, 150g
- Water, enough water to cover mochi
- 2 tablespoon Kinako powder
- 1 tablespoon 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.
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