Name: Kinako Mochi (Grilled Mochi With Soybean Flour)
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

5 from 2 votes

JUMP TO RECIPE & VIDEO RATE RECIPE

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!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

The soft and chewy texture of the mochi pairs perfectly with the nutty flavor of the kinako!
It’s so easy to make with only three ingredients.
Make the mochi soften and coat it in the kinako powder before serving!

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.

Recipe Ingredients

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

Mochi: In this recipe, I use kiri mochi, 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.

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.

Step 1

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

Step 2

Dust the softened mochi with the kinako and sugar 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.

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 (Grilled Mochi With Soybean Flour)

5 from 2 votes

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Prep: 2

Cook: 3

Total: 5

Servings: 2

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.