Mochi with Kinako (Roasted Soybean Flour)
Soft and chewy mochi coated in a nutty and slightly sweet kinako powder. A simple and classic Japanese snack.
10m prep + 5m cook4 servings
Contains wheatContains soy
220 cal|8g protein|40g carbs|3g fat|4g fiber
Ingredients
- 1 cup Glutinous Rice Flour (Mochiko)
- 1 cup Water
- 2 tablespoons Sugar
- 1/2 cup Kinako (Roasted Soybean Flour)
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
Instructions
- 1In a microwave-safe bowl, combine glutinous rice flour, water, and 2 tablespoons of sugar.
- 2Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir well.
- 3Microwave for another 1-2 minutes, or until the mixture is translucent and sticky. Stir again.
- 4In a separate bowl, combine kinako, 2 tablespoons of sugar, and salt.
- 5Dust a clean surface with kinako mixture. Transfer the mochi to the surface and shape it into a log.
- 6Cut the mochi into bite-sized pieces and coat them with the kinako mixture. Serve 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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