Kinako Mochi is a traditional Japanese dessert made from soft, chewy mochi (glutinous rice cake) coated in kinako—roasted soybean flour. Often enjoyed during Japanese New Year and festivals, Kinako Mochi offers a nutty, mildly sweet flavor and a unique chewy texture. It’s a simple yet classic treat that pairs perfectly with a drizzle of sugar or soy-based syrup.
Prepare the mochi – If using fresh mochi, cut it into bite-sized pieces. If using store-bought mochi blocks, lightly toast or steam them until soft and chewy.
Toast the mochi (optional) – Grill or pan-toast the mochi pieces until lightly browned and puffed.
Prepare the kinako coating – In a bowl, mix kinako (roasted soybean flour) with sugar to taste.
Coat the mochi – Roll each mochi piece in the kinako-sugar mixture until fully coated.
Serve – Place coated mochi on a plate. Optionally, drizzle with a small amount of soy sauce or kuromitsu (Japanese black sugar syrup) for extra flavor.
Enjoy – Serve immediately while the mochi is soft and chewy.
1 cup glutinous rice flour (mochiko) or pre-made mochi
A pinch of salt
1/2 cup kinako (roasted soybean flour)
Optional: soy sauce or kuromitsu syrup for drizzling
2–3 tbsp sugar (adjust to taste)
Oil or non-stick spray (for grilling/toasting mochi)
1/2 cup water (if making mochi from flour)
No valid video found.
Grilled Snails are a unique and flavorful delicacy enjoyed in many pa
20 To Be Ready
Available
Catfish Po’ Boy is a delicious and satisfying sandwich made with cr
20 To Be Ready
Available
Recipesbible.com is your one stop platform for everything about food. You will find recipes, competitions about recipe ideas and health tips. The platform also offers restaurants, chefs, caterers, food delivery and food suppliers a platform to market thier products and services.
