Kinako Mochi with Red Bean Paste |Cooking With Amanda

Mochi with kinako and red bean paste is a delicious and simple Japanese dessert or snack. Plus it's easy and quick to make! The flavours make this a very Japanese dish that tastes perfect whether it's hot or cold.

The mochi part of the dish is made from glutinous rice flour and tofu that is boiled and topped with the kinako (soy bean powder) and red bean paste. There are other different toppings for mochi, such as mitarashi (a syrup made from soy sauce, sugar, and other ingredients), or you can change the mochi itself by adding different colorings and flavors, such as matcha.

The great thing about this dish is that it can be made quickly and doesn't need to be prepared beforehand so you can cook it as soon as you want to eat it! Plus it's easy to know when the mochi are cooked because once they're ready they float to the top of the boiling pot so you can just scoop them out.

Kinako Mochi with Red Bean Paste Picture

Red bean paste itself goes amazing with mochi but the added kinako makes it even tastier. I don't know who invented this flavour combination, but they were a genius. Although a paste of beans doesn't sound too great, it actually is very delicious and has a sweet flavour so it's perfect in a lot of Japanese sweets.

I've heard that some people who aren't used to the flavour of red bean paste don't really like it, but I've always grown up eating it so I love it and you should definitely try it before rejecting it altogether. However, if you're not a fan of red bean paste you can eat this with just the kinako. And, if you're not a fan of kinako, you can eat the mochi with just the red bean paste.

Either way tastes great, but it really does taste delicious when you combine the flavours, so try it out and enjoy this Japanese dish as your next dessert or snack!

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Kinako Mochi with Red Bean Paste Recipe

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Ingredients

150 grams silken tofu
150 grams rice flour
9 tablespoons kinako, roasted soy bean powder
9 tablespoons sweetened red bean paste

Directions

Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.
Roll the dough into small and even-sized balls.
Boil some water in a pot or saucepan and add the mochi balls.
Once the mochi rises to the surface of the water, scoop them out and put them into a bowl of cold water.
Serve with kinako and red bean paste.