Description
Kinako Mochi are traditional Japanese rice cakes coated in roasted soybean flour.
Ingredients
Scale
- 1 cup glutinous rice
- 1/4 cup kinako (roasted soybean flour)
- 1/4 cup sugar
- 1/2 cup water
- Pinch of salt
Instructions
- Soak glutinous rice in water for 4 hours.
- Drain and steam the rice for 30 minutes until cooked.
- Once cooled, knead the rice into a smooth dough.
- Divide the dough into small pieces and shape into balls.
- Mix kinako, sugar, and salt in a bowl.
- Roll each mochi ball in the kinako mixture to coat.
- Serve immediately or store in an airtight container.
Notes
- Use fresh kinako for the best flavor.
- Mochi can be filled with sweet red bean paste if desired.
- Store in a cool place to maintain texture.
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 5g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Kinako Mochi, Roasted Soy Flour, Japanese Dessert, Rice Cakes