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    The Heirloom Pantry » Recipes » Sweets

    Kinako Mochi

    Published: Jan 24, 2019 · Modified: Dec 30, 2022 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Kinako Mochi is a traditional Japanese sweet made of sweet rice flour mochi and dusted with kinako powder, a roasted soybean powder. This sweet dessert is traditionally enjoyed on New Years Day to bring good luck.

    Kinako Mochi on plates flatlay.

    Sometimes the simplest recipes are the most delicious. While I love spending Saturday baking cakes and cookies, I sometimes want a quick and easy dessert with minimal cleanup. When I have a sweet tooth, I make a quick batch of mochi. This mochi recipe is a fun and easy introduction to Japanese sweet treats!

    When I was a kid, my dad would make my brother & me mochi as a treat while we watched our Saturday morning cartoons. It is a perfect snack since these fluffy rice clouds can be eaten in just a couple of bites and can be made in under 30 minutes.

    Jump to:
    • Ingredients
    • How to Make Kinako Mochi
    • Microwave Instructions
    • Stovetop Instructions
    • Mochi Assembly Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top Tip
    • 📖 Recipe
    Kinako Mochi on plate.

    Mochi is light and sweet, and you can eat a few of them without feeling too full or overloaded on sugar. If you're gluten free and want a sweet snack, mochi is a great alternative to traditional flour-based desserts. Since it has a rice flour base, it is naturally gluten free. I especially love to dust mochi with kinako, a toasted soybean flour that adds a wonderfully nutty, warm flavor.  You can purchase kinako here on Amazon.

    Ingredients

    • Mochiko Sweet Rice Flour - Glutinous rice flour that provides structure for the mochi.
    • Sugar - Provides the sweetness to the mochi.
    • Kinako flour - Adds a rich nutty flavor to the mochi.
    • Corn starch or potato starch for dusting - Keeps the mochi from sticking to each other.

    How to Make Kinako Mochi

    You can make mochi in either a microwave or on the stovetop. Here are the instructions for both:

    Microwave Instructions

    • Whisk flour and sugar - In a large microwave-safe mixing bowl, whisk flour and sugar.
    • Add water and mix - Add water and mix with a spatula until smooth.
    • Microwave and fold - Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky.

    Stovetop Instructions

    • Whisk flour and sugar - In a large mixing bowl, whisk flour and sugar.
    • Add water and mix - Add water and mix with a spatula until smooth.
    • Cook and stir in a saucepan - In a saucepan over low-medium heat, add the mochi mixture and stir constantly using a wooden spoon or heatproof baking spatula. After 7-10 minutes, the mochi mixture will thicken and turn into a smooth and shiny mixture. Remove from heat.

    Mochi Assembly Instructions

    • Allow mochi to cool - Transfer the cooked mochi mixture into a mixing bowl and allow the mochi to cool for 5-10 minutes.
    • Roll into mochi balls - Dust a pastry board or clean countertop space with the starch and cover your hands with starch. Peel off a piece of mochi about the size of a golf ball and roll it in your hands until it is a smooth, round ball.
    • Flatten mochi balls - Gently flatten the ball and place it on the starch-covered countertop. Continue this process until all the dough is used up.
    • Toast mochi in a skillet - Once you have rolled all the dough into small mochi cakes, heat a non-stick skillet on medium heat. Place a few mochi on the skillet and toast about 2 minutes on each side.
    • Plate and dush with kinako powder - Plate the mochi and lightly dust with kinako powder. Serve immediately.
    Kinako Mochi being picked up by chopsticks and on plates.

    Substitutions

    • Shiratamako Flour - Shiratamako flour is another glutinous rice flour you can use to replace Mochiko flour. It has a more refined flavor and is easier to manipulate then Mochiko flour, but is twice as expensive.

    Variations

    • Chocolate Mochi - To make this mochi chocolatey, add cocoa powder to the Mochiko flour before you add in the wet ingredients.
    • Strawberry Mochi - Pulse dehydrated strawberries in a blender or food processor to make strawberry powder. Then whisk strawberry powder into Mochiko flour before adding wet ingredients.
    • Daifuku Mochi - Daifuku is a red bean paste made from azuki beans. It is a delicious variation on classic Mochi.
    • Mochi Waffle - A delicious modern take on traditional Mochi.

    Equipment

    This rice cake recipe calls for a few common kitchen essentials, including a measuring cup, a mixing bowl, whisk, silicone baking spatula, and a skillet or non-stick pan. Use these popular kitchen essentials in other recipes too.

    Storage

    Best enjoyed fresh, but you can store these rice cakes in an air-tight container for up to 3 days. Do not store Mochi in the refrigerator because it will become hard and dry out.

    Top Tip

    Kinako Mochi is a great treat to give out to neighbors and friends during the holidays. In order to give them as a gift, place them in an air-tight container and place each mochi into an individual cupcake wrapper (so they don't stick together).

    📖 Recipe

    Kinako Mochi on plates flatlay.
    Print Recipe Pin Recipe
    4.91 from 10 votes

    Kinako Mochi

    Kinako Mochi is a traditional Japanese sweet made of sweet rice flour mochi and dusted with kinako powder, a roasted soybean powder. This sweet dessert is traditionally enjoyed on New Years Day to bring good luck. 
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Dessert, Sweets
    Cuisine: Japanese
    Servings: 12 pieces
    Calories: 8kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 1 cup Mochiko Sweet Rice Flour
    • ¼ cup sugar
    • 1 cup water
    • 1 cup kinako flour
    • potato starch or corn starch for dusting
    Prevent your screen from going dark

    Instructions

    Microwave Mochi Instructions

    • In a large microwave-safe mixing bowl, whisk flour and sugar. Add water and mix with a silicone spatula until smooth. Microwave for 3 minutes at 600 watts. Remove mochi mixture from the microwave and mix with a silicone spatula or rice paddle. Microwave for an additional 3 minutes. Remove from microwave and knead the mochi with a silicone spatula or rice paddle in the bowl until smooth. The dough will be pliable and sticky.

    Stovetop Mochi Instructions

    • In a large mixing bowl, whisk flour and sugar. Add water and mix with a spatula until smooth. In a saucepan over low-medium heat, add the mochi mixture and stir constantly using a wooden spoon or heatproof baking spatula. After 7-10 minutes, the mochi mixture will thicken and turn into a smooth and shiny mixture. Remove from heat.

    Kinako Mochi Instructions

    • Roll mochi into balls - Transfer the cooked mochi mixture into a mixing bowl and allow the mochi to cool for 5-10 minutes. Dust a pastry board or clean countertop space with the starch and cover your hands with starch. Peel off a piece of mochi about the size of a golf ball and roll it in your hands until it is a smooth, round ball. Gently flatten the ball and place it on the starch-covered countertop. Continue this process until all the dough it used up.
    • Pan fry mochi cakes (optional) - Once you have rolled all the dough into small mochi cakes, heat a non-stick skillet on medium heat. Place a few mochi on the skillet and toast about 2 minutes on each side until golden and toasted. This step is optional but adds a nice texture.
    • Plate and serve - Plate the mochi and lightly dust with kinako powder. Serve immediately.

    Notes

    If you don't want to make mochi from scratch, buy pre-made mochi from your local Japanese store.

    Nutrition

    Calories: 8kcal | Carbohydrates: 2g | Sodium: 1mg | Potassium: 1mg | Sugar: 2g | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Michelle

      October 28, 2024 at 8:56 am

      5 stars
      My mom used to make these when we were kids, had a taste for some and used this recipe…delicious!

      Reply
      • Kathleen Higashiyama

        October 31, 2024 at 8:13 am

        Hi Michelle, I'm glad you enjoyed the recipe! My dad used to make it for me as a kid too and the flavor of kinako makes me very nostalgic. If you like chocolate, we recommend this Chocolate Truffle Mochi recipe. Have a great day!

        Reply
    2. David

      November 07, 2021 at 10:28 am

      5 stars
      Never made mochi before, but this was great!

      Reply
      • Kelly

        November 12, 2021 at 8:02 am

        5 stars
        So easy to make and yummy!

        Reply
    4.91 from 10 votes (7 ratings without comment)

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