Ingredients
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
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
Electric mochi pounder — authentic pounded mochi rice cakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Silicone molds for uniform mochi — daifuku, mochi ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
Electric mochi pounder — authentic pounded mochi rice cakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Silicone molds for uniform mochi — daifuku, mochi ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Heat 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. Place mochi on a baking sheet and broil, turning frequently, until inflated, crisp, and brown on all sides, about 5 minutes. Dip mochi in hot water, roll in kinako mixture, and serve immediately.