Soft, chewy rice cake coated with nutty kinako soybean powder

Let’s make kinako mochi today! Mochi is a popular snack in japan. You can find lots of different types of mochis. It’s made in different sizes, shapes, filling and flavors.

The version we will be making today is a simple pan fried mochi coated with kinako powder. The soft and chewy mochi pairs perfectly with the nutty soy bean flour.

Let’s learn how to make these Chewy rice cakes dusted in a sweet and nutty kinako soybean powder.

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

Brown Sugar Syrup:
✿ 30 Grams Brown Sugar
✿ 10 Grams Water
✿ Pinch Of Salt

✿ Kinako Powder

Rice Cake:
✿ 100 Grams Glutinous Rice Flour
✿ 40 Milliliters Hot Water
✿ 30 Milliliters Room Temp. Water
✿ 10 Grams Sugar

Kinako Mochi INSTRUCTIONS | Click here for the recipe video

In a bowl add glutinous rice flour. Pour in the hot water. Mix to combine. Add cold/room temp water in batches until a non sticky dough forms. Knead with your hands to form a dough.

I am using plastic film to shape them in rectangles. Roll out approx, 1CM thick. Cut in desired shapes/sizes. I cut mine in rectangles, but you can also shape them in balls.





Pan fry low/medium heat until golden brown. At the same time you can make the brown sugar syrup. Add all the ingredients to a pot. Cook sugar syrup until thick and bubbly. Turn off the heat cool until use.

Let’s plate the rice cakes. Dust with kinako powder and drizzle brown sugar syrup over it.

Enjoy! ✿◕ ‿ ◕✿

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