Name: Kinako Mochi with Kuromitsu Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 pieces kiri mochi; Hot water (for soaking or boiling); Kinako (roasted soybean flour), to taste; Kuromitsu (black sugar syrup), to taste

Introduction

Kinako Mochi with Kuromitsu is a delightful Japanese treat that combines chewy mochi with nutty roasted soybean flour and sweet black sugar syrup. This simple dessert is perfect for enjoying a comforting bite of traditional flavors at home.

This image shows two soft, rectangular mochi pieces covered in light brown powder on a white plate with thin dark lines radiating from the center to the edges. The mochi are placed on a dark syrup base that pools slightly around them. A white ceramic jug is pouring dark syrup over the mochi, creating a glossy texture on some powder areas. The plate rests on a folded light gray cloth, on top of a white marbled surface scattered with a bit of powder and old book pages. In the background, there are black round objects and a pair of black chopsticks resting on a small white rabbit-shaped chopstick holder. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces kiri mochi
Hot water
Kinako (roasted soybean flour)
Kuromitsu (black sugar syrup)

Instructions

Step 1: Choose your preferred cooking method: grilling on a stovetop, boiling, broiling in an oven or toaster, air frying, or grilling over an open flame.
Step 2: For stovetop grilling, cook kiri mochi on low heat for 5 minutes on each side until browned and puffed.
Step 3: For boiling, bring a pot of water to a boil, add the mochi, and cook for about 2 minutes until soft.
Step 4: For oven broiling, preheat the broiler on high and grill mochi for 3-4 minutes on each side.
Step 5: For air frying, spray the basket with cooking spray and air fry at 400°F (200°C) for 6-8 minutes, flipping halfway.
Step 6: If grilling or broiling, briefly wet the hot mochi in a bowl of hot water before coating with kinako. For boiled mochi, this step is not necessary.
Step 7: Generously dredge the mochi with kinako, then drizzle with kuromitsu for sweetness and serve warm.

Tips & Variations

Experiment with different cooking methods to find your favorite texture—grilling provides a chewy exterior, while boiling keeps it soft and tender.
For extra flavor, try mixing a pinch of cinnamon into the kinako before coating the mochi.
If kuromitsu is unavailable, substitute with molasses or dark maple syrup for similar sweetness.

Storage

Kinako Mochi is best enjoyed fresh and warm. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat by gently grilling or microwaving with a damp paper towel to maintain softness.

How to Serve

A white plate with a black striped edge holds two pieces of a sticky dessert. Each piece shows a soft, translucent white layer inside, stretching as a black chopstick pulls one apart. The outside is covered in a light brown powder and drizzled with a dark brown syrup that pools under the pieces. A woman's hand is holding a small metal fork, pulling the dessert apart to stretch the middle layer. The plate is resting on a dark striped cloth laid over some torn aged paper, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mochi for this recipe?

Yes, other mochi varieties can be used, but kiri mochi is preferred due to its convenient portion size and texture that works well for this dish.

What is kuromitsu, and can I make it at home?

Kuromitsu is a Japanese black sugar syrup similar to molasses. You can make it at home by dissolving kokuto (Japanese black sugar) or dark brown sugar in water and simmering until thickened.

Kinako Mochi with Kuromitsu Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

Kinako Mochi with Kuromitsu is a traditional Japanese dessert featuring grilled or boiled sticky rice cakes coated in nutty roasted soybean flour and drizzled with rich, sweet black sugar syrup. This simple yet flavorful treat combines chewy textures with deep caramel notes, perfect for a comforting snack or dessert.

Author: Daniel
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Dessert
Method: Grilling
Cuisine: Japanese

Ingredients

Scale

Mochi

2 pieces kiri mochi
Hot water (for soaking or boiling)

Toppings

Kinako (roasted soybean flour), to taste
Kuromitsu (black sugar syrup), to taste

Instructions

Prepare the mochi using your preferred cooking method: You can grill, pan-fry, boil, broil, air fry, or grill over an open flame. For stovetop grilling or pan frying, cook kiri mochi for 5 minutes on each side on low heat until browned, puffed, and soft. For boiling, bring water to a boil, add mochi, and cook for about 2 minutes until soft. For oven broiling, preheat the broiler and grill mochi for 3-4 minutes on each side. Air fry at 400°F (200°C) for 6-8 minutes, flipping halfway. Grill over open flame until puffed and evenly browned.
Moistening the mochi: If you grilled or broiled the mochi, dip the hot mochi briefly in a bowl of hot water to moisten its surface. If you boiled the mochi, this step is unnecessary as it is already moist.
Coat with kinako: Dredge the mochi pieces generously in kinako powder, ensuring an even coating over all surfaces for a nutty flavor and aroma.
Add kuromitsu syrup: Drizzle kuromitsu black sugar syrup over the kinako-coated mochi according to your taste preference to add sweetness and depth of flavor.
Serve immediately: Enjoy the Kinako Mochi warm for the best chewy texture and harmonious combination of sweet and nutty flavors.

Notes

You can choose any cooking method based on your available kitchen equipment and preference, but grilling or pan-frying is most traditional and provides the best texture.
Kinako is a roasted soybean flour common in Japanese desserts and adds a distinct nutty taste. It can usually be found in Asian grocery stores or online.
Kuromitsu is a syrup made from unrefined black sugar and adds a rich caramel flavor; substitute with molasses or dark brown sugar syrup if unavailable.
Serve the mochi immediately while warm, as it can harden as it cools.
Be careful when handling mochi as it becomes very hot and sticky after cooking.

Keywords: Kinako mochi, Kuromitsu, Japanese dessert, mochi recipe, grilled mochi, traditional Japanese sweets