Kinako Mochi (Gluten-Free)
Soft, chewy mochi balls coated in sweet and nutty kinako (roasted soybean flour). A simple and satisfying gluten-free Japanese treat, suitable for breakfast.
Ingredients
- 1 cup Mochiko (glutinous rice flour)
- 1 cup Water
- 2 tablespoons Sugar
- 1/2 cup Kinako (roasted soybean flour)
- 2 tablespoons Powdered sugar
Instructions
- 1In a microwave-safe bowl, whisk together the mochiko, water, and sugar until smooth.
- 2Cover the bowl with plastic wrap and microwave on high for 2 minutes.
- 3Stir the mixture well and microwave for another 1-2 minutes, or until the mochi is translucent and sticky.
- 4Let the mochi cool slightly.
- 5Mix together the kinako and powdered sugar in a separate bowl.
- 6Dust your hands with kinako to prevent sticking.
- 7Pinch off small pieces of the mochi and roll them into balls.
- 8Coat the mochi balls in the kinako mixture.
- 9Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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