Kinako Mochi Recipe

I recently tried this super chill microwave mochi recipe that quickly became my fav treat; its soft, chewy texture combined with that nutty kinako finish totally nails the perfect balance of sweet and savory even if i mess it up sometimes.

I think this Kinako Mochi recipe is a great blend of nutrition and yummy taste. I like using mochiko with water and sugar for a chewy base, and the roasted soybean flour mix adds fiber and flavor.

A pinch of salt balances and elevates the whole treat.

Ingredients

Ingredient Quantities

• 1 cup mochiko (sweet rice flour)
• 1 cup water
• 1/4 cup sugar
• 1/2 cup kinako (roasted soybean flour) mixed with 1 tablespoon sugar
• A pinch of salt (optional)

How to Make this

1. In a microwave-safe bowl, mix together 1 cup mochiko, 1 cup water, 1/4 cup sugar and if you want, a pinch of salt until its all smooth.

2. Cover the bowl loosely with a lid or plastic wrap so the mochi doesn’t dry out.

3. Microwave the mixture on high for 2 minutes, then take it out and stir it really well.

4. Put it back in the microwave and heat it for another minute; stir one more time after taking it out.

5. Microwave for an extra 30 seconds if you notice that its still a bit runny, but be careful not to overcook it.

6. Dust a clean surface with the kinako mixture (the 1/2 cup roasted soybean flour mixed with 1 tablespoon sugar) so the mochi won’t stick when you transfer it out.

7. Scoop the hot mochi onto the dusted surface and gently flatten it with a rolling pin or your hands until its about 1/2 inch thick.

8. Let it cool for a few minutes, then cut it into pieces and serve while its still soft and chewy. Enjoy!

Equipment Needed

1. Microwave-safe bowl
2. Microwave
3. Measuring cups and spoons
4. Plastic wrap or a microwave-safe lid
5. Mixing spoon or spatula
6. Rolling pin (or you can use your hands if you want)
7. A clean, flat surface dusted with the kinako mixture
8. Knife or pizza cutter to slice the mochi into pieces

FAQ

• What is Kinako Mochi? – Its a Japanese sweet treat made from mochiko and kinako. Its super easy to make and really tasty!
• How can I stop the mochi from sticking? – Sometimes it gets sticky so dust your surface or tools with a little kinako before working with it. This helps a lot.
• Can I change the amount of sugar? – Yes you can totally adjust the sugar to suit your taste. Just keep in mind it might change the overall flavour a bit.
• How long can I keep leftover mochi? – You can store it in an airtight container in the fridge for a day or two, but its best when eaten fresh.
• What exactly is mochiko? – Its a type of sweet rice flour that gives the mochi its chewy texture. Make sure you use mochiko and not regular rice flour.
• Any tips for steaming the mochi? – Make sure your water is boiling before mixing in the mochiko. This helps get the right soft and chewy texture.

Kinako Mochi Recipe Substitutions and Variations

• If you cant find mochiko, try glutinous rice flour instead. It’s not exactly the same but should work for this recipe.
• You can use coconut milk or almond milk in place of water if you want a richer flavor. Just be careful cause the consistency might change a bit.
• Instead of sugar, you could use honey or agave nectar. Keep in mind that they add some extra moisture so adjust it accordingly.
• If you dont have kinako (roasted soybean flour), toasted almond flour or even a mix of cocoa powder with a little extra sugar can give you a similar nutty vibe.
• A pinch of sea salt can totally replace regular salt if that’s what you have on hand.

Pro Tips

1. Keep in mind that microwaves are all different so you might need to adjust the cooking time a bit if your mochi turns out too runny or too dry. Try checking it a little earlier than the suggested times and add extra bursts of 30 seconds if needed.

2. When you cover the bowl, don’t wrap it too tight cause you need a little steam to escape so the mixture cooks evenly. Something like a loose plastic wrap or even a microwave-safe plate works pretty well.

3. Stirring is key, so make sure you mix really well between each cooking session. If you skip that step or do it too quickly the mochi might not cook uniformly and could end up with lumpy spots.

4. Dust your working surface generously with the kinako mixture. This not only stops the mochi from sticking, but it also gives it that extra flavor kick when you’re ready to cut and serve. Enjoy making it and don’t freak out if it’s a bit messy at first, practice makes perfect!