Kinako Mochi With Kuromitsu
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Kinako Mochi with Kuromitsu is a simple Japanese snack with roasted soybean flour, black sugar syrup, and dried, plain mochi. It is so easy and quick, you can make it in just minutes!
Kinako mochi is a Japanese snack made with glutinous rice flour. It is chewy with a mildly sweet flavor, served with kinako or roasted soybean flour. For added sweetness, I also drizzle kuromitsu or black sugar syrup on top.
If you are gluten-free, dairy-free, vegan, and want a quick sweet snack, this recipe will be perfect for you. Serve with a cup of green tea for a perfect indulgence.
Why You Will Love This Recipe
- Minimal ingredients. It takes just 3 ingredients. All you need is mochi, konako, and kuromitsu.
- Convenient. Kiri mochi or instant mochi is used. You don’t need to make mochi from scratch.
- Quick and simple. Just cook the mochi, dredge it in kinako, and drizzle with kuromitsu. It is so quick to make.
Main Ingredient: Kiri Mochi
For the mochi itself, I used kiri mochi, a dried and precut Japanese mochi rice cake. It comes in a rectangular or round shape and is wrapped individually in plastic. Drying makes this rice cake shelf-stable for many months, which makes it very convenient, and you can enjoy it year-round.
It is made only with glutinous rice. There is no added sugar in kiri mochi, so it is not sweet and has no flavor. When you take it out of the package, it has a hard texture. You have to cook it to soften it up. You can grill it in the toaster oven, microwave, cook it on a frying pan, or add it directly to hot soup.
Where to Buy
You can find kiri mochi at Japanese and Asian grocery stores in the dried food aisle. It is also available on Amazon.
How to Make Kinako Mochi
- Stovetop method (grilling). Grill kiri mochi for 5 minutes on each side on low heat. Pan fry until browned on each side, puffed, and soft in the center.
- Stovetop method (boiling). Bring a pot of water to a boil. Add kiri mochi and cook until soft and cooked through for about 2 minutes. Remove from the water.
- Oven/toaster method. Preheat the broiler on high heat and grill the mochi for 3-4 minutes on each side.
- Air fryer method. Spray the air fryer basket with cooking spray and place kiri mochi. Air fry at 400°F/200°C for 6-8 minutes, flip halfway for even browning.
- Grill method. Grill over an open flame until the exterior is evenly brown and puffed.
If you grill or broil the mochi, wet it in a bowl of hot water. Then, dredge the mochi with kinako. If you use the boiling method, you don’t need to wet it in the hot water since it is already wet. Drizzle with kuromitsu for added sweetness.
Substitutions
- Kiri mochi. You can substitute it with freshly pounded mochi or make mochi from glutinous rice flour.
- Kuromistu. You can omit the kuromitsu and add castor sugar to the kinako to make it sweet. Or you can substitute kuromitsu with brown sugar syrup and honey.
Serve While Still Hot
It is best to cook Yaki Mochi right before you serve it. When the mochi is still fresh and hot, it has the best chewy texture. The mochi will harden as it cools. I recommend preparing only as much as you can consume.
More Japanese Snack Recipes
- Isobeyaki Mochi (Grilled Mochi with Soy Sauce and Nori)
- Japanese Coffee Jelly
- Matcha Creme Brulee
- Tofu Mitarashi Dango
- Black Sesame Cookies
- Black Sesame Madeleines
Ingredients
- 2 pieces kiri mochi
- Hot water
- Kinako (roasted soybean flour)
- Kuromitsu (black sugar syrup)
Instructions
- Stovetop method (grilling). Grill kiri mochi for 5 minutes on each side on low heat. Pan fry until browned on each side, puffed, and soft in the center.
- Stovetop method (boiling). Bring a pot of water to a boil. Add kiri mochi and cook until soft and cooked through for about 2 minutes. Remove from the water.
- Oven/toaster method. Preheat the broiler on high heat and grill the mochi for 3-4 minutes on each side.
- Air fryer method. Spray the air fryer basket with cooking spray and place kiri mochi. Air fry at 400F/200°C for 6-8 minutes, flip halfway for even browning.
- Grill method. Grill over an open flame until the exterior is evenly brown and puffed.
- If you grill or broil the mochi, wet the hot mochi in a bowl of hot water. Then, dredge the mochi with kinako. If you use the boiling method, you don't need to wet it in the hot water since it is already wet.
- Drizzle with kuromitsu for added sweetness. Serve immediately when still warm.
Made this with brown sugar syrup instead of kuromitsu. So good!