Kinako Mochi
Warm mochi rolled in toasted soy flour. Soft, chewy and not too sweet.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Photo: Lisa Fotios / Pexels
Kinako Mochi is a sweet finish that is simpler than it looks. Kinako tastes toasty and nutty, a little like peanut butter cookies. Shiratamako makes the silkiest mochi, while mochiko is easier to find and slightly chewier. Invite someone to help; this is a fun recipe to make together.
Method
Stir the rice flour with sugar and water until lump-free, then steam it in a lined bowl for 20 minutes, stirring halfway, until translucent.
Microwave or steam 30 seconds more until the dough is glossy and very stretchy. Turn out onto a surface dusted with potato starch.
Pinch off pieces of warm mochi and roll them in kinako mixed with a pinch of sugar and salt. Serve right away while soft.
Place in paper cups and eat within a day; mochi firms up in the fridge.
Chef's note
Sift matcha every time to avoid lumps.
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