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Kinako Recipe: How to Make Japanese Kinako Mochi

Written by MasterClass

Last updated: Dec 19, 2024 • 2 min read

Kinako is a soybean flour that features in a number of classic Japanese desserts.

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What Is Kinako?

Kinako (which translates to “yellow flour”) is Japanese roasted soybean flour. Kinako tastes similar to peanut butter and is widely available in Asian grocery stores.

5 Ways to Use Kinako

Kinako can add a nutty flavor to Japanese sweets, called wagashi. Ways to use kinako include:

  1. 1. Ohagi: Ohagi, also known as botamochi, are glutinous rice cakes coated in red bean paste. Ohagi are typically rolled in black sesame seeds or soybean powder.
  2. 2. Mochi: Many types of mochi (glutinous rice cakes)—including warabi mochi (bracken starch mochi) and dango (mochi dumplings)—can be dusted in kinako.
  3. 3. Lattes: Combine kinako with hot milk and sugar to make a nutty-flavored latte.
  4. 4. Baked goods: Kinako is naturally gluten-free and can be used as a substitute for all-purpose flour in baked goods, such as muffins and cookies.
  5. 5. Condiment: Kinako is the perfect condiment to top ice cream, oatmeal, and other treats.

Japanese Kinako Mochi Recipe

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21 Ratings | Rate Now

makes

20-50 pieces

prep time

20 min

total time

25 min

cook time

5 min

Ingredients

  1. 1

    In a medium bowl, whisk the rice flour with 1⅓ cup water to form a smooth batter.

  2. 2

    Set a fine-mesh strainer over a microwave-safe bowl, and pour the rice flour mixture through the strainer, using the whisk or a rubber spatula or spoon to push the mixture through the strainer.

  3. 3

    Add ⅓ cup sugar to the bowl, and whisk to incorporate.

  4. 4

    Microwave the mixture on full power for 3 minutes.

  5. 5

    Remove the bowl from the microwave and use a rubber spatula or wooden spoon to thoroughly mix.

  6. 6

    Return to the microwave and cook on full power for 2 more minutes.

  7. 7

    Remove the bowl and stir again. The dough should be smooth and shiny.

  8. 8

    Line a baking sheet or another work surface with parchment paper.

  9. 9

    In a small bowl, mix together the kinako and 1 tablespoon sugar.

  10. 10

    Once incorporated, spread the kinako mixture onto the prepared baking sheet.

  11. 11

    Scrape the still-warm mochi dough onto the kinako, and use a knife dusted with kinako to cut the mochi into your desired size.

  12. 12

    To make mochi balls, use your hands to gently shape the dough into rounds, being careful not to tear at the dough.

  13. 13

    Serve warm or chill in the fridge for 20 minutes.

  14. 14

    Wrap excess rice dough in plastic wrap and use within 2 days.

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