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Toasted Mochi in Soybean Flour (Kinako Mochi) Recipe

Toasted Mochi in Soybean Flour (Kinako Mochi)
Difficulty: Easy | Total Time: 10 mins | Active Time: | Makes: 8 (2-1/2-inch) snacks

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 menu, as well as Drinks Around the World feature.

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
  1. 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.
  2. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, about 5 minutes.
  3. Dip mochi in hot water, roll in kinako mixture, and serve immediately.