Learn how to make hot and chewy Kinako Mochi at home with roasted soybean flour, sugar, and dried, plain mochi. It’s one of the most popular ways to flavor Japanese rice cakes for a quick and delicious snack during Japanese New Year—or anytime!
Growing up in Japan, I eagerly anticipated eating Japanese rice cakes in the colder months and especially during Japanese New Year. Today’s recipe, Kinako Mochi (きな粉餅) or Rice Cake with Soybean Flour, is one of the most popular ways to enjoy traditional Japanese mochi. I’ll show you how to use dried, plain mochi from your pantry to make this delicious snack anytime in just minutes!
If you’re craving more Japanese mochi recipes, try my Isobeyaki Mochi, Daifuku, Mochi Ice Cream recipes next!
What is Kinako Mochi?
Kinako mochi (きな粉餅) is plain Japanese glutinous rice cakes coated with roasted soybean flour called kinako that’s sweetened with sugar. Literally “yellow flour,” this fine powder tastes similar to roasted peanuts. The Japanese sweeten this nutty ingredient to use in various traditional and modern Japanese desserts. This is a classic way to prepare traditional rice cakes to highlight their chewy, dense, sticky, and supremely satisfying qualities.
Why I Love This Recipe
- It takes just 3 ingredients – All you need is mochi, kinako, and sugar for a filling and satisfying treat anytime!
- Uses dried mochi for convenience – I use shelf-stable kiri mochi (切り餅, sometimes kirimochi) from the grocery store. It’s the next best thing to fresh and so easy to use! Cut, dried, and individually wrapped, it’s what Japanese households use when preparing mochi at home. I always stock it in my pantry to make mochi snacks, sweet red bean soup, and hot pot.
- It’s quick and simple – Just boil the mochi and dredge it in a mixture of kinako and sugar. It takes just minutes to prepare.
Ingredients for Kinako Mochi
- Kiri mochi (dried and packaged plain rice cakes)
- Kinako (roasted soybean powder or flour)
- Sugar
Find the printable recipe with measurements below.
Substitutions
- Kiri mochi – Literally “cut mochi,” this convenient, shelf-stable product is readily available year-round at Japanese grocery stores or on Amazon. The individually wrapped pieces keep for a long time. You can substitute it with freshly pounded mochi or you can make it homemade with a stand mixer; see Variations below for details. Learn more about this traditional Japanese food in my What is Mochi? post.
How to Make Kinako Mochi
Cooking
Step 1 – Cook the mochi using one of the three methods below.
Stovetop Method (Grilling): Line a cold frying pan with parchment paper and set the kiri mochi pieces on top. Turn on the heat to medium-low and cover with a lid. Grill for about 5 minutes per side until the mochi is brown, puffed, and soft in the center.
Oven Method: Place the oven rack in the middle position and preheat the broiler on High for 3 minutes. Place the kiri mochi on top of an ungreased, oven-safe wire rack that’s set in a baking sheet. Broil for about 3 minutes per side. When puffed and brown, the mochi should be soft inside.
Stovetop Method (Boiling): Bring a medium pot of water to a rolling boil. Once boiling, reduce the heat to low and add the kiri mochi. Simmer and turn the mochi occasionally until it’s soft and cooked through, about 2 minutes. Remove with a slotted spoon or mesh scoop.
Assemble
Step 2 – Make the kinako mixture and coat the mochi. In a bowl, mix together the kinako (roasted soybean flour) and sugar. If you grilled or broiled the mochi, wet it in a bowl of hot water. Then, dredge the hot mochi thoroughly in the kinako mixture.
Step 3 – Serve!
Serve while warm on individual plates, and enjoy!
Nami’s Recipe Tips
- Don’t cook the mochi too long – Although the dried kiri mochi feels very hard, it softens up surprisingly quickly when grilled or boiled. Once the mochi is soft in the center, promptly remove it from the pan, oven, or pot. If you broil or grill it too long, the molten mochi can burst from the center and overflow. If you boil it too much, it can loose its shape and become gooey and pasty.
- Use fresh kinako – For the best taste, please use fresh kinako for this recipe. I recommend checking the expiration date on the package.
- Serve while it’s hot – Once it’s heated and flavored, enjoy the kinako mochi immediately. The boiled and chewy rice cake will start to harden as it cools, so serve it hot for the best texture!
Variations and Customizations
This mochi recipe is quite straightforward and simple, yet there are still a few ways you can change things up. Here are my favorite variations that you can try.
- Use freshly pounded rice cakes. Please try fresh mochi if you have the chance. To enjoy it fresh, my family usually attends a mochi-pounding event during Japanese New Year. Some folks make it at home with a special Japanese mochi-pounding machine or a Japanese bread maker with a mochi-pounding option. You also can make it homemade with my recipe How to Make Mochi with a Stand Mixer.
- Make it with shiratama dango (白玉団子). These small and dimpled rice flour dumplings are delightful when generously dusted with sweetened kinako! If you’ve never tried these dango, I would highly recommend them. They are soft, white mochi-like balls that are chewy yet bouncy and springy compared to plain mochi. They are easy to make at home with my Shiratama Dango recipe.
- Try it with black soybean kinako. Dredge your mochi in kinako powder made from black soybeans (黒豆きな粉, kuromame kinako) if you can find it in a Japanese grocery store or online. It has a slightly sweeter and richer flavor and more nutrients than standard kinako.
What to Serve with Kinako Mochi
Kinako mochi is a filling and satisfying snack to serve during Japanese New Year, but it’s also a yummy treat to enjoy throughout the year. Below are my serving suggestions.
- With a hot beverage – Learn How to Make Japanese Green Tea or make my Kinako Milk and pour a cozy hot drink to accompany your kinako mochi.
- With other savory and sweet mochi – Growing up, I used to eat plain mochi with three different flavors on New Year’s Day! See how to make savory isobeyaki and sweet red bean paste (anko) mochi along with a toasted version of kinako mochi in my post How to Enjoy Japanese Mochi.
Storage Tips
To store: It’s best to cook the mochi right before you serve it, as it will harden as it cools and the kinako mixture will loose its powdery consistency. I recommend preparing only as much kinako mochi as you can consume.
Frequently Asked Questions
I don’t care for mochi. Can I use something else?
I highly recommend trying homemade shiratama dango (白玉団子). These small and dimpled dumplings are made with glutinous rice flour/sweet rice flour called shiratamako (this is not the same as mochiko flour). They are slightly chewy but lighter and springier in texture than plain mochi. I like to generously sprinkle the sweetened kinako over a bowl of these soft and white mochi-like balls. They are easy to make at home following my Shiratama Dango recipe instructions.
Why did my mochi become gooey?
You may have boiled it too long. I suggest gently simmering the mochi and turning it occasionally to promote even cooking. Remove the mochi from the pot as soon as it has softened in the center.
Can I reduce the sugar in this recipe?
I use 1 part sugar for every 2 parts kinako in this recipe for a classic taste. You can reduce the sugar to your preference, if you wish.
Kinako Mochi
from 1 vote Learn how to make quick and easy Kinako Mochi at home with roasted soybean flour, sugar, and packaged plain mochi. It's one of the most popular ways to flavor Japanese rice cakes for a delicious snack during Japanese New Year or anytime! Print Pin Servings: 2
Ingredients 1x2x3x
- ▢ 4 Tbsp kinako (roasted soybean flour)
- ▢ 2 Tbsp sugar
- ▢ 4 Japanese rice cake (kiri mochi) (I use cut and dried kiri mochi that you can buy packaged from the Japanese grocery store)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. Cook ModePrevent your screen from going dark
Instructions
- Gather all the ingredients. Choose one of three methods to cook kiri mochi: Using an oven broiler, a frying pan on the stovetop, or a pot on the stovetop.
To Make the Kinako Mixture
- Mix together 4 Tbsp kinako (roasted soybean flour) and 2 Tbsp sugar in a bowl and set aside.
1. Oven Method (Broiling)
- Preheat: Place the oven rack in the middle position and preheat the broiler on High, or a toaster oven at 400ºF (200ºC), for 3 minutes.Place the mochi on top of an ungreased oven-safe wire rack set in a baking sheet.Broil: Put them in the oven. Set the timer for 3 minutes.
- After 3 minutes, flip the mochi. The top should be light golden and slightly puffed.
- Grill the other side until the top is golden brown, about 3 minutes. When puffed, the mochi should be soft inside.
2. Stovetop Method (Grilling)
- Line a cold frying pan with parchment paper and set the kiri mochi pieces on top.
- Turn on the heat to medium-low and cover with a lid. Set the timer for 5 minutes. Tip: Covering the pan traps heat and moisture, helping the mochi cook evenly and puff up. Remove the lid as the mochi begins to puff.
- Occasionally lift the lid to check if the mochi starts to puff. If the bottom develops golden toast marks in one spot (see the picture), press down gently once to encourage even toasting.
- After 5 minutes, flip them over and grill on the other side for 5–6 minutes, until puffed, browned, and soft inside.
3. Stovetop Method (Boiling)
- Bring a medium pot of water to a boil. Once boiling, reduce the heat to low and add 4 Japanese rice cake (kiri mochi) to the pot. Gently simmer the mochi for 2 minutes, turning them occasionally with a spoon for even cooking.
- When the mochi is soft to its center, promptly transfer it to the bowl with the kinako mixture from the pot. Dredge the hot mochi completely in the sweetened kinako, generously coating it on all sides. (Skip the next step "To Flavor the Mochi.")
To Flavor the Mochi
- Quickly dip the mochi in hot water, then coat it generously on all sides with sweetened kinako.
To Serve
- Serve on individual plates and enjoy while still warm.
To Store
- It's best to cook the mochi right before you serve it, as the mochi will harden as it cools and the kinako mixture will loose its powdery consistency. I recommend preparing only as much kinako mochi as you will consume.
Nutrition
Calories: 274 kcal · Carbohydrates: 60 g · Protein: 6 g · Fat: 1 g · Saturated Fat: 0.2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 0.3 g · Sodium: 1 mg · Potassium: 176 mg · Fiber: 1 g · Sugar: 59 g · Vitamin A: 8 IU · Calcium: 14 mg · Iron: 0.5 mg Course: SnackCuisine: JapaneseKeyword: mochi ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.