Toasted Mochi in Soybean Flour (Kinako Mochi)
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.
- 1/4 cup kinako
- 2 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 8 (2-1/2-inch) Basic Savory Mochi (Age Mochi)
- 1/2 cup hot water
1Heat 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.
2Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, about 5 minutes.
3Dip mochi in hot water, roll in kinako mixture, and serve immediately.
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