How to Royal Delicious Kinako Mochi Toast

Francisco Hansen
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How to Royal Delicious Kinako Mochi Toast
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How to Royal Delicious Kinako Mochi Toast Delicious, fresh and tasty.

Kinako Mochi Toast. Great recipe for Kinako Mochi Toast. I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious. Slice the mochi rice cakes as thinly as possible so they cook all the way through.

Plate the mochi and lightly dust with kinako powder.

A New Year's tradition in Japan is eating warm, freshly pounded mochi under a thick dusting of a toasted soybean flour called kinako.

Pounding mochi probably deserves to be a once-a-year task, but eating kinako shouldn't be.

You can cook Kinako Mochi Toast using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kinako Mochi Toast

  1. Prepare 2 slice of Sliced bread.

  2. You need 3 of rounded tablespoons ○Kinako.

  3. It’s 2 tbsp of ○Milk (or soy milk or water).

  4. Prepare 1 of ○Honey.

Toasty and nutritious, it is as good baked into quick breads as it is sprinkled on toast, with a comforting flavor reminiscent of peanut butter.

Dust a pastry board or clean countertop space with the starch and cover your hands with starch.

Peel off a piece of mochi about the size of a golf ball and roll it in your hands until it is a smooth, round ball.

Japanese families will buy mochi or pound their own for New Year celebrations, and will often combine kinako and sugar as a coating.

Kinako Mochi Toast instructions

  1. Mix together the ○ ingredients to make the kinako cream. (Adjust to your desired level of thickness)..

  2. Thinly slice the rice cakes. (Or you can use shabu-shabu rice cakes).

  3. Spread the kinako cream from Step 1 on the bread..

  4. Top with the sliced mochi rice cakes. Toast in an oven until its as crispy as you like..

  5. I burned it a little. Its done!.

  6. I sandwiched it into a bagel..

  7. Heres what it looks like inside..

Many people enjoy drizzling kuromitsu, black sugar syrup, over the kinako to add both sweetness and a deeper flavor.

I've also done this without adding sugar to the kinako and using honey and maple syrup.

Mochi are a Japanese rice cake made by pounding a sticky type of Japanese rice known as mochiko with a mallet.

Mochi are made at home or purchased in blocks from supermarkets.

Botamochi are a lumpy ball of sweet rice and anko.