Snack · Japanese · 5 min
Kinako-Dusted Mochi with Toasted Almonds
- Calories
- 103
- Protein
- 7g
- Carbs
- 6g
- Fat
- 6g
Ingredients
- 40 g glutinous rice flour
- 50 ml water
- 10 g granulated sugar
- 15.6 g roasted soybean flour
- 4.2 g sliced almonds
- 0.5 g salt
Method
- 01In a small microwave-safe glass bowl, whisk together 40 g sweet glutinous rice flour (mochiko), 50 ml water, and 5 g granulated sugar until smooth.
- 02Cover the bowl tightly with plastic wrap and microwave on high power for 60 seconds until the mixture becomes translucent, sticky, and steamed through.
- 03Stir the warm mochi vigorously with a damp spatula until elastic.
- 04In a small shallow dish, mix the remaining 5 g granulated sugar, 15.6 g roasted soybean flour (kinako), and 0.5 g sea salt.
- 05Turn the hot mochi onto the kinako mixture and shape into small bite-sized pieces using a wet scraper.
- 06Toast the chopped almonds in a dry pan over medium heat for 2 minutes until fragrant and golden.
- 07Plate the coated mochi pieces, dust with any remaining kinako mixture, and top with toasted almonds.
Cook it with the whole plan around it
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