Recipe: Perfect Soft Mochi Rice Cake with Kinako

Wesley Crawford
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Recipe: Perfect Soft Mochi Rice Cake with Kinako
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Recipe: Perfect Soft Mochi Rice Cake with Kinako Delicious, fresh and tasty.

Soft Mochi Rice Cake with Kinako. While the glutinous rice flour used in this recipe is lightly sweetened, no additional sugar is added to the dough. Instead, the mochi is sweetened by garnishing it with sweet kinako, or roasted soybean flour mixed with sugar. The dessert is delicious simply garnished with kinako, however, try drizzling a bit of honey on top for an extra sweet.

Moisten the baked mochi in hot water.

Sasa Mochi is a variant of Sasa Dango, just a steamed plain Mochi rice cake wrapped with a bamboo leaf, so I prepared "Kinako (きな粉)", roasted soybean flour, for it.

Since the yellow roasted soybean flour usually comes in unseasoned, I added in some sugar for sweetness.

You can have Soft Mochi Rice Cake with Kinako using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Soft Mochi Rice Cake with Kinako

  1. Prepare 2 of pieces Mochi rice cake.

  2. It’s 1 of to coat the rice cake Kinako.

  3. Prepare 1 of Sugar.

  4. You need 1 dash of Salt.

Sasa Mochi can be eaten as it is without additional cooking.

To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry.

Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover!

Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi.

Soft Mochi Rice Cake with Kinako instructions

  1. Toast the pieces of mochi in the toaster oven until soft, while preparing water for boiling. Combine kinako, sugar and salt together in a bowl and set aside..

  2. Bring water to a boil (use enough water to soak the mochi in a small bowl)..

  3. Pour the boiling water in a separate bowl and soak the toasted mochi thoroughly..

  4. Remove from water, transfer immediately to the bowl with the kinako mixture, and coat well..

Dango, dumplings made from mochiko (rice flour), are commonly coated with kinako.

Kinako, when combined with milk or soy milk, can also be made into a drink.

Mochi is a Japanese rice cake made of.

Kinako Mochi (きな粉餅) is mochi coated with a mixture of kinako.

Dessert mochi stays soft because mochi includes lots of sugar.