Easiest Way to Make Yummy Soft Mochi Rice Cake with Kinako

Soft Mochi Rice Cake with Kinako. 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 treat. Kinako mochi is a traditional Japanese snack people of all ages love!

If you soak the grilled mochi cakes in boiling water, they will turn soft. This is a jelly made from starch that is coated with kinako (roasted soybean flour). Warabimochi do not contain rice, but are still generally considered a type of rice cake. You can have Soft Mochi Rice Cake with Kinako using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Soft Mochi Rice Cake with Kinako

1. You need 2 of pieces Mochi rice cake.
2. It's 1 of to coat the rice cake Kinako.
3. Prepare 1 of Sugar.
4. It's 1 dash of Salt.

Uiromochi are Japanese steamed cakes made from rice flour and sugar. Again, this is a dessert that isn't a real mochi, but is called that because of its chewy texture. As you may already know, "Kinako (きな粉)" is roasted soybean flour, which is most commonly used for Mochi rice cake in Japan. The basic way to prepare Kinako Mochi is also simple.

Soft Mochi Rice Cake with Kinako step by step

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..

Place steamed Mochi cakes on a large plate and coat with plenty of Kinako powder; Sprinkle some sugar and a pinch of salt; Ready to eat! Mochi is Japanese sticky rice cake used both in savory and sweet dishes.. put ice cream inside to make Mochi ice cream, or just as is coated with some Kinako (soy bean powder). . the mochi is soft but not chewy and smooth at all, like Mikawaya mochi ice cream. Instead the texture is floury and very easy to tear. It's made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako. Kinako (黄粉 or きなこ), also known as roasted soybean flour, is a product commonly used in Japanese cuisine.