Learn to make scorching and chewy Kinako Mochi at residence with roasted soybean flour, sugar, and packaged plain mochi. It’s one of the preferred methods to taste Japanese rice truffles for a fast and scrumptious snack throughout Japanese New Yearâor anytime!
Rising up in Japan, I eagerly anticipated consuming Japanese rice truffles within the colder months and particularly throughout Japanese New Yr. At the moment’s recipeâKinako Mochi (ããªç²é¤ ) or Rice Cake with Soybean Flourâis without doubt one of the hottest methods to take pleasure in conventional Japanese mochi. I’ll present you how one can use dried, plain mochi out of your pantry to make this scrumptious snack anytime in simply minutes!
In the event you’re craving extra Japanese rice cake recipes, strive my Udon Noodle Soup with Toasted Mochi, Zenzai (Candy Purple Bean Soup with Mochi), and Ozoni â Japanese New Year Mochi Soup subsequent!
What’s Kinako Mochi?
Kinako mochi (ããªç²é¤ ) is obvious Japanese glutinous rice truffles coated with roasted soybean flour known as kinako that’s sweetened with sugar. Actually âyellow flour,” kinako is a superb powder that tastes just like roasted peanuts. The Japanese sweeten this nutty ingredient to make use of in varied conventional and fashionable Japanese desserts. This can be a traditional manner that the Japanese put together conventional rice truffles to spotlight their chewy, dense, sticky, and supremely satisfying qualities.
Why I Love This Recipe
- It takes simply 3 substances â All you want is mochi, kinako, and sugar for a filling and satisfying deal with anytime!
- Makes use of dried mochi for the final word comfort â I take advantage of shelf-stable kiri mochi (åãé¤ , generally kirimochi) from the grocery retailer. It’s the subsequent smartest thing to recent and really easy to make use of! Lower, dried, and individually wrapped, it’s what Japanese households use when getting ready mochi at residence. I all the time inventory it in my pantry to make mochi snacks, candy pink bean soup, and scorching pot.
- It’s fast and easy to make â Simply boil the mochi and dredge it in a mix of kinako and sugar. It takes simply minutes to arrange.
Components for Kinako Mochi
- Kiri mochi (dried and packaged plain rice truffles)
- Kinako (roasted soybean powder or flour)
- Sugar
Discover the printable recipe with measurements under.
Substitutions
- Kiri mochi â Actually âminimize mochi,â this can be a handy, shelf-stable product that’s available year-round at Japanese grocery shops or on Amazon. The minimize and dried items are individually wrapped and preserve for a very long time. You may substitute it with freshly pounded mochi or you may make it selfmade with a stand mixer; see Variations under for particulars. You may be taught extra about this conventional Japanese meals in my What is Mochi? submit.
Make Kinako Mochi
Preparation
Step 1 â Make the sweetened kinako combination. Combine collectively the kinako (roasted soybean flour) and sugar in a bowl. Set it apart whilst you boil the mochi.
Cooking
Step 2 â Boil the mochi. Carry a medium pot of water to a rolling boil. Then, add the kiri mochi to the pot. Simmer and switch the mochi often till it’s tender and cooked by means of. Take away with a slotted spoon or fine-mesh scoop.
Assemble
Step 3 â Taste the mochi with the sweetened kinako. Dredge the recent mochi totally within the kinako combination. Serve whereas heat on particular person plates and revel in!
Nami’s Recipe Suggestions
- Don’t boil the mochi too lengthy â Though the dried kiri mochi feels very arduous, it softens up surprisingly rapidly when boiled. Gently simmer the mochi till it’s tender right through the middle, then promptly take away it from the pot. In the event you boil it too lengthy, it may well free its form and turn into gooey and pasty.
- Use recent kinako â For the most effective style, please use recent kinako for this recipe. I like to recommend checking the expiration date on the bundle.
- Serve whereas it’s scorching â As soon as it’s heated and flavored, benefit from the kinako mochi instantly. The boiled and chewy rice cake will begin to harden because it cools, so serve it scorching for the most effective texture!
Variations and Customizations
This mochi recipe is kind of simple and easy, but there are nonetheless just a few methods you possibly can change issues up. Listed here are my favourite variations that you would be able to strive.
- Toast the mochi. My household in Japan loves mochi that’s crispy on the surface, so we all the time toast it as a substitute of boiling it. Merely warmth the kiri mochi on the rack of a toaster oven till hyped up and barely golden brown. Smash it along with your hand, dip it in scorching water, and dredge it within the sweetened kinako. You can even grill it over an open flame, pan-fry it in a dry pan, or microwave it.
- Use freshly pounded rice truffles. Please strive recent mochi when you’ve got the possibility. To take pleasure in it recent, my household normally attends a mochi-pounding occasion throughout Japanese New Yr. Some of us make it at residence with a particular Japanese mochi-pounding machine or a Japanese bread maker with a mochi-pounding choice. You can also make it selfmade with my recipe How to Make Mochi with a Stand Mixer.
- Make it with shiratama dango (ç½çå£å). These small and dimpled rice flour dumplings are pleasant when generously dusted with sweetened kinako! In the event you’ve by no means tried these dango, I might extremely suggest them. They’re tender, white mochi-like balls which are chewy but bouncy and springy in comparison with plain mochi. They’re simple to make at residence with my Shiratama Dango recipe.
- Strive it with black soybean kinako. Dredge your mochi in kinako powder created from black soybeans (é»è±ããªã, kuromame kinako) if you’ll find it in a Japanese grocery retailer or on-line. It has a barely sweeter and richer taste and extra vitamins than commonplace kinako.
What to Serve with Kinako Mochi
Kinako mochi is a filling and satisfying snack to serve throughout Japanese New Yr, however it’s additionally a yummy deal with to take pleasure in all year long. Under are my serving strategies.
- With a scorching beverage â Study How to Make Japanese Green Tea or make my Kinako Milk and pour a comfortable scorching drink to accompany your kinako mochi.
- With different savory and candy mochi â Rising up, I used to eat plain mochi with three completely different flavors on New Yr’s Day! See how one can make savory isobeyaki and candy pink bean paste (anko) mochi together with a toasted model of kinako mochi in my submit How to Enjoy Japanese Mochi.
Storage Suggestions
To retailer:Â It’s greatest to prepare dinner the mochi proper earlier than you serve it, as it should harden because it cools and the kinako combination will free its powdery consistency. I like to recommend getting ready solely as a lot kinako mochi as you possibly can devour.
Steadily Requested Questions
I extremely suggest attempting selfmade shiratama dango (ç½çå£å). These small and dimpled dumplings are made with glutinous rice flour/candy rice flour known as shiratamako (this isn’t the identical as mochiko flour). They’re barely chewy however lighter and springier in texture than plain mochi. I wish to generously sprinkle the sweetened kinako over a bowl of those tender and white mochi-like balls. They’re simple to make at residence following my Shiratama Dango recipe directions.
You might have boiled it too lengthy. I counsel gently simmering the mochi and turning it often to advertise even cooking. Take away the mochi from the pot as quickly because it has softened within the heart.
I take advantage of 1 half sugar for each 2 elements kinako on this recipe for a traditional style. You may scale back the sugar to your desire, if you want.
Extra Mochi Recipes
In the event you love this Kinako Mochi recipe, youâre in for a deal with with these irresistible candy mochi recipes.
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To Make the Kinako Combination
To Warmth the Mochi
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Carry a medium pot of water to a boil. As soon as boiling, add 4 Japanese rice cake (mochi) to the pot.
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Gently simmer the mochi, turning them often with a spoon for even cooking. When the mochi is tender to its heart, promptly take away it from the pot and switch to a plate.
To Retailer
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It is best to prepare dinner the mochi proper earlier than you serve it, because the mochi will harden because it cools and the kinako combination will free its powdery consistency. I like to recommend getting ready solely as a lot kinako mochi as you’ll devour.