Soft, chewy rice cake coated with nutty kinako soybean powder

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

Kinako Mochi Ingredients

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

Kinako Mochi INSTRUCTIONS | Click here for the recipe video

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! ✿◕ ‿ ◕✿

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