Kinako Mochi | Chewy Rice Cake With Soy Bean Flour

Soft, chewy rice cake coated with nutty kinako soybean powder

Kinako-Mochi

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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Click HERE to watch the step by step instructions on YouTube

 
 

Kinako Mochi

Prep Time: 5 Min
Cook Time: 20 Min
Servings: 6

Kinako Mochi Ingredients

โœฟ 100 Grams Glutinous Rice Flour
โœฟ 140 Milliliters Milk
โœฟ Condensed Milk To Taste
โœฟ Kinako Powder


Kinako Mochi INSTRUCTIONS | Click here for the recipe video

Mochi Dough

Make Mochi Dough

Steam For 20 Min.

Kinako-Mochi

Divide

Divide In Equal Pieces

Kinako-Mochi

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! โœฟโ—• โ€ฟ โ—•โœฟ

TIPS & NOTES


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If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! โœฟโ—• โ€ฟ โ—•โœฟ


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