Kinako Mochi with Kuromitsu Recipe
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.
- 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
Find it online: https://thehungrymason.com/kinako-mochi-with-kuromitsu-recipe/
