Description
Kinako Mochi is a traditional Japanese rice cake made with glutinous rice flour and coated with roasted soybean flour.
Ingredients
Scale
- 1 cup glutinous rice flour
- 1/4 cup water
- 1/4 cup kinako (roasted soybean flour)
- 1/4 cup sugar
- Cornstarch for dusting
Instructions
- Combine glutinous rice flour and sugar in a bowl.
- Add water and mix until smooth.
- Transfer mixture to a microwave-safe dish.
- Cover and microwave for 2 minutes.
- Stir and microwave for another 1-2 minutes until it thickens.
- Dust a clean surface with cornstarch.
- Transfer the mochi to the surface and cool slightly.
- Cut into small pieces and roll in kinako to coat.
Notes
- Store mochi in an airtight container.
- Consume within a few days for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 5g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Kinako Mochi, Japanese dessert, rice cake, glutinous rice