Home » Blog » Kinako Mochi

Kinako Mochi

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Sweet and soft Kinako Mochi is a popular version of our favorite mochi treat! Dusted with nutty roasted kinako, you can enjoy them soft and chewy or fried for a light crunch. Make plenty to give as gifts or enjoy right away with family and friends!

kinako mochi  on a gray plate

Chewy and Delicious Homemade Kinako Mochi

Chilly weather always makes me think of mochi. In Hawai’i, we enjoy these chewy treats year round, but particularly around New Years! It’s actually a Japanese treat made with glutinous rice flour, and this variation is served with roasted soy flour for a mouthwatering toasted flavor.

You might also be familiar with the Chinese rice cake, which tends to be denser and not as stretchy. It’s just as welcome during New Years celebrations! And you can’t go wrong with chi chi dango mochi.

Kinako Mochi Key Ingredients

  • Mochiko Flour. This is a very fine, sweet white rice flour. As opposed to other kinds of rice flour, this is made with glutinous “sticky” rice. It’s a must for mochi! Sweet glutinous rice flour is a good alternative. 
  • Granulated Sugar. Avoid liquid sweeteners. However, brown sugar is fair game if you prefer that deeper, richer sweetness. Just don’t overdo it!
  • Potato Starch. This is more of a quality-of-life ingredient that keeps the mochi from sticking together, so substituting with cornstarch will work, too. But try not stray from these two — they’re flavorless and effective, but the same can’t be said for other starches out there. 
  • Kinako. It’s just a little nutty, very powdery, and actually full of protein and vitamins! Do your best not to substitute this ingredient. But if you have to, then almond or peanut powder are the two most similar options. 
kinako mochi ingredients

How to make perfect Kinako Mochi

Begin the dough. Combine the flour, sugar, and water in a microwave-safe bowl. Cover with plastic wrap, transfer to the microwave, and heat for 1 minute. 

Mix and microwave in phases. Remove from the microwave and mix the dough. Cover with plastic wrap again and microwave for another minute. Repeat this process, mixing the dough and microwaving for another minute. The resulting dough will be sticky to the touch. 

Form the cakes. Prepare a non-stick surface, or silpat, with the potato starch. Dip a 1 tablespoon cookie scoop in water and begin scooping out the dough. Dust your hands with starch before rolling the dough into balls. Flatten them slightly with your hands. 

Dust with the kinako. Add the kinako powder and sugar to a small bowl and mix together. Sprinkle the mixture over the mochi cakes and serve! 

Optional: Fry the mochi. If you want more of a texture, you can fry the cakes on medium heat for a couple minutes on each side. Use a bit of oil so that they don’t stick, but drain the excess as they cool. Add the kinako topping after, and enjoy!

close up of kinako mochi on a gray plate

Tips

  • Serve with more toppings. There are plenty of ways to enjoy mochi. You could use chopped, roasted peanuts to complement the flavor of the kinako. A drizzling of chocolate sauce or a fruit syrup is another popular way to enjoy these — and these are flavors that can be added to the dough, too! A simple honey drizzle (before dusting with the kinako) is delicious and sweet as well. 
  • Save for a rainy day. Kinako mochi should be frozen, not refrigerated, if you want them to last. Wrap each individual cake well in plastic wrap and store all together in a freezer bag for up to a month. Let them thaw at room temperature, and serve!
stack of 3 kinako mochi

Frequently asked Questions about Kinako Mochi

What does kinako taste like?

It’s a very unique flavor! But the taste might remind you of peanut butter because of the roasted, nutty taste. 
Overall, it’s pretty subtle. Its texture is its biggest selling point, in my opinion. It’s silky smooth and soft, so it matches perfectly with soft and chewy mochi! 

Does kinako mochi need to be refrigerated?

No. In fact, it is not at all recommended to keep mochi in the refrigerator! It will dry and harden in no time at all. 
Instead, store them in an airtight container at room temperature (not in direct sunlight) for 3 or 4 days. If you’d like to save them for longer, try freezing them! More information is included in the “Tips” section.

What is the difference between kinako mochi and abegawa mochi?

The difference is in the flour used. Abegawa mochi uses regular white rice flour while kinako cakes are made from glutinous rice flour. 
The two are also served differently! Abegawa is usually plated with sweet red bean paste. 

hand picking up kinako mochi

More Delicious Mochi Recipes

kinako mochi on a gray plate

Kinako Mochi

Relle Lum
Sweet and soft Kinako Mochi is a popular version of our favorite mochi treat! Dusted with nutty roasted kinako, you can enjoy them soft and chewy or fried for a light crunch. Make plenty to give as gifts or enjoy right away with family and friends!
4.99 from 50 votes
Prep Time 10 minutes
Cook Time 5 minutes
Course Dessert
Cuisine Japanese
Servings 6 servings
Calories 135 kcal

Ingredients
  

For the mochi

For the kinako

Instructions
 

For the mochi

  • In a heat proof mixing bowl combine flour, sugar, and water. Mix until well combined. Cover with plastic wrap and microwave on high for 1 minute.
  • Remove bowl from microwave, pull back plastic wrap and mix dough. Place plastic wrap back on the bowl and return to the microwave for another minute.
  • Repeat the mixing process. Microwave for another 30 seconds. Dough will be very sticky.
  • Dust a silpat or non-stick surface with potato starch to prevent sticking. Using a medium size cookie scoop (about 1 tablespoon) dipped in water to scoop out dough. Dust hands with potato starch and form mochi into balls. Flatten slightly.

For the kinako

  • In a small dish, combine kinako and sugar. Dust mochi with kinako mixture and ENJOY.
  • Optional: For a nice added crunch before dusting with kinako, add cooking oil to a pan set over medium heat. Place mochi in the pan and fry for 2-3 minutes or until golden brown. Flip and repeat on the other side. Remove from pan and place on a paper towel or cooling rack set over a baking sheet to drain excess oil.
  • Dust mochi with kinako mixture and ENJOY!

Notes

Tips

  • Serve with more toppings. There are plenty of ways to enjoy mochi. You could use chopped, roasted peanuts to complement the flavor of the kinako. A drizzling of chocolate sauce or a fruit syrup is another popular way to enjoy these — and these are flavors that can be added to the dough, too! A simple honey drizzle (before dusting with the kinako) is delicious and sweet as well. 
Save for a rainy day. Kinako mochi should be frozen, not refrigerated, if you want them to last. Wrap each individual cake well in plastic wrap and store all together in a freezer bag for up to a month. Let them thaw at room temperature, and serve!

Nutrition

Serving: 1servingCalories: 135kcalCarbohydrates: 32gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 42mgFiber: 1gSugar: 12gVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg
Keyword dessert, japanese, keeping it relle, kinako, kinako mochi, mochi
Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

Tried this recipe? Tag me on social. I’d love to see and share it. Instagram
Facebook
Pinterest
Tried and love this recipe? Please give it a rating.
Pin for later.


By on April 12th, 2023

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

Leave a Comment

Recipe Rating