Kinako Mochi (Abekawa Mochi)

Name: Kinako Mochi (Abekawa Mochi)
Prep time: 3 min
Cook time: 8 min
Total time: 11 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 Kirimochi (dried rice cake blocks); 4 tbsp Kinako (roasted soybean flour); 2 tbsp Sugar; 1 pinch Salt

Soft, stretchy grilled rice cakes dipped in hot water and rolled in sweet toasted soybean flour. Five minutes to a nutty treat.

Japanese · Desserts · prep 3 min · cook 8 min · serves 2 · Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

4 Kirimochi (dried rice cake blocks)
4 tbsp Kinako (roasted soybean flour)
2 tbsp Sugar
1 pinch Salt

Method

Mix the kinako, sugar and salt on a plate.
Toast the rice cakes in a toaster oven or under the grill for 6–8 min, turning once, until they puff up and turn lightly golden.
Dip each hot mochi briefly in a bowl of hot water so the surface is sticky.
Roll in the kinako mixture until thickly coated and eat while warm and soft.

Tips

Mochi is very sticky: cut it into small pieces and chew well, especially for children and older people.
Drizzle with brown sugar syrup for a deeper sweetness. Contains soy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101

Open Kinako Mochi (Abekawa Mochi) in Nouns Cooking