Kinako Mochi- steamed mochi coated with kinako (roasted soybean flour). Recipe in comments!

7 comments

1. RECIPE LINK: https://londonishungry.com/injeolmi-soybean-kinako-mochi/

   Kinako Mochi is a squishy and chewy dessert made with roasted soybean powder (kinako). Japanese mochi coated with kinako tastes delicately nutty; but texturally, it’s stretchy and soft with a delectable chew. You just mix the glutinous rice flour (mochiko), sugar and water together, steam it, and them coat with roasted soybean powder!

   I posted this onto r/Koreanfood last week because this is called injeolmi in Korea, but thought I could also post to r/Japanesefood.

   Ingredients
   Makes 20 pieces
   * oil
   * 2 cups glutinous rice flour (180g) (sweet rice flour/mochiko flour)
   * 2 tbsp sugar
   * 1 cup water (240ml)
   * ½ cup roasted soybean powder (40g) (konggaru/kinako powder)

   Instructions
   1. Grease a large bowl generously with neutral tasting cooking oil. Add 2 cups glutinous rice flour, 2 tbsp sugar and 1 cup water. Mix. Small lumps are normal.
   2. Place a steam rack (or an upside down shallow bowl) into a large pot. Pour in 2 cups water (or a shallow pool of water). Bring to a boil. Carefully place bowl of injeolmi mixture on the steam rack and replace the lid. Steam for 15 minutes, remembering to remove and stir halfway (7.5 minutes) to ensure even cooking.
   3. Once cooked, pound the cooked injeolmi until stretchy (approx. 5 minutes). To pound, you can use a large greased pestle and mortar, a chopping board and rolling pin (both dusted with cornstarch), a greased stand-mixer with a paddle attachment, or a greased bread machine. I used a large bowl and pestle; folding the mixture with a spoon and pounding.
   4. On a large cutting board, shake half (¼ cup) of the roasted soybean powder and scrape ball of pounded injeolmi on top. Sprinkle the remaining soybean powder (¼ cup) on top. Using hands, flatten the injeolmi into a large rectangle.
   5. Cut into a 4×5 grid to make bite-sized pieces (approx. 20 pieces). Ensure all injeolmi are completely coated in soybean powder. 
   6. Keep leftover injeolmi in the fridge for 2-3 days in an airtight container. Or freeze and defrost. To reheat, zap the rice cakes in the microwave for 30-60 seconds on high heat to get them squishy again. 

   RECIPE LINK: https://londonishungry.com/injeolmi-soybean-kinako-mochi/

2. This is one of my favorite things ever. I could eat them alllllll day 🙂

3. Such a sublime sweet

4. Commenting to save this for later!

5. My recipe. Throw mochi blocks bought at super market in grill. Once grilled soak in boiled water. Once a little gooey, coat that shit in a 1:1 mix of caster sugar and kinako powder. Kids love it.

6. omg i just made warabimochi yesterday for the second time (because it was so damn tasty the first time)

7. Throw some kuromistu on there!