Description
Kinako Mochi are traditional Japanese rice cakes made with roasted soy flour.
Ingredients
Scale
- 2 cups glutinous rice
- 1/2 cup kinako (roasted soy flour)
- 1/4 cup sugar
- 1/2 cup water
- Potato starch for dusting
Instructions
- Rinse the glutinous rice under cold water until the water runs clear.
- Soak the rice in water for at least 4 hours or overnight.
- Drain the rice and steam it for about 30 minutes until cooked.
- Transfer the cooked rice to a bowl and mash it until smooth.
- Add sugar and water, mix well until combined.
- Shape the mixture into small cakes.
- Coat the mochi with kinako and dust with potato starch.
- Serve immediately or store in an airtight container.
Notes
- Use fresh kinako for best flavor.
- Adjust sugar based on your taste preference.
- Store in a cool, dry place.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 80
- Sugar: 5g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Kinako Mochi, Japanese rice cakes, roasted soy flour