Kinako Mochi | Chewy Rice Cake With Soy Bean Flour
Soft, chewy rice cake coated with nutty kinako soybean powder
Mochi With Kinako Powder | Japanese Mochi Recipe
Today we will learn how to make kinako mochi, a traditional Japanese treat also known as Rice Cakes with Soybean Flour.
The soft and chewy mochi rice cakes provide a satisfying mouthfeel, while the nutty and aromatic kinako coating adds a unique depth of flavor that is both comforting and indulgent. Whether you're a mochi enthusiast or new to this delightful treat, this Kinako Mochi is sure to leave a lasting impression.
These Mochis are perfect for a snack or dessert.
Scroll down to check out the ingredients needed for the Kinako Mochi with step by step instructions!
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Kinako Mochi
Kinako Mochi Ingredients
โฟ 100 Grams Glutinous Rice Flour
โฟ 140 Milliliters Milk
โฟ Condensed Milk To Taste
โฟ Kinako Powder
Kinako Mochi INSTRUCTIONS | Click here for the recipe video
Make Mochi Dough
Steam For 20 Min.
Divide
Divide In Equal Pieces
Coat
Coat With Kinako Powder.
Enjoy!
Enjoy Within 3 Days.
In a bowl add glutinous rice flour, condensed milk and milk.
Whisk to combine. Strain into a greased bowl.
Steam on medium heat for 20 min.
Mix with a spatula. When cool enough to handle, transfer to a kneading mat.
Grease gloves to prevent sticking. Knead until smooth and stretchy.
Divide dough in equal pieces. Shape into a ball. Let it cool down completely.
I divided mine in 6 pieces and shaped them into a ball.
Coat all sides with kinako powder
Enjoy! โฟโ โฟ โโฟ
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