Toasted Mochi in Soybean Flour (Kinako Mochi) Recipe
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Kinako mochi is made by broiling mochi until they puff up, then dipping them in hot water and rolling them in a soybean flour mixture, for an addictive snack.
What to buy: Kinako is a soybean flour that can be found at Asian markets.
This recipe was featured as part of our New Year’s, Japanese Style story, as well as Drinks Around the World.
INGREDIENTS
- 1/4 cup kinako
- 2 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 8 (2-1/2-inch) Basic Savory Mochi
- 1/2 cup hot water
INSTRUCTIONS
- Heat the broiler to high and arrange a rack in the upper third of the oven. Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside.
- Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, about 5 minutes.
- Dip mochi in hot water, roll in kinako mixture, and serve immediately.
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wow, this is soooo Japanese food !
I used to eat this a lot as kid.
but I think better buy 'mochi' from Japanese or asian grosser.
they have soap like rectangular shape mochi .
I've used mochiko before. but It's different texture compare to real square one.
mochi made with mochiko is more soft & watery texture than mochi square.
you can get pretty much same taste but I prefer to use mochi square .
another delicious way to eat mochi is
:grated daikon with soy sauce.
: broil mochi , dipped in soy sauce, wrap it with NORI ( sea weed ).
these are very traditional way to eat mochi.