snack

Kinako-Dusted Mochi with Toasted Almonds

Name: Kinako-Dusted Mochi with Toasted Almonds
Ingredients: 50 g Glutinous rice (mochiko flour base, cooked); 15.6 g Kinako (roasted soybean flour); 4.2 g Almonds, finely chopped; 10 g Granulated sugar; 0.5 g Pinch of sea salt

Nutrition

208

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Glutinous rice (mochiko flour base, cooked)50 g

Kinako (roasted soybean flour)15.6 g

Almonds, finely chopped4.2 g

Granulated sugar10 g

Pinch of sea salt0.5 g

Instructions

In a small microwave-safe bowl, whisk together 40g of mochiko (glutinous rice flour) with 50ml of water and 5g of the sugar until smooth. Cover with plastic wrap and microwave for 60 seconds.

Remove carefully; the mixture should be translucent and sticky. Stir vigorously with a wet spatula until it becomes elastic and smooth.

On a small plate, mix the remaining sugar, the kinako (roasted soybean flour), and a pinch of salt.

Turn the hot mochi out onto the kinako mixture. Use a dough scraper or wet hands to gently coat the mochi, shaping it into a small disc or bite-sized pillows.

Toast the chopped almonds in a dry pan over medium heat for 2 minutes until fragrant.

Plate the warm mochi, sprinkle generously with the remaining kinako-sugar mix, and garnish with the toasted almonds for a final nutty crunch. Serve immediately while warm and soft.