Bored with plain mochi? This recipe teaches you how to make soft, flavorful matcha mochi filled with sweet red bean paste and dusted in kinako (roasted soybean flour). These chewy treats are steamed quickly on the stovetop for an easy homemade version.
Recently I’ve been experimenting with mochi on the blog. After success with my Red Bean Mochi with Kinako, I wanted to add a pop of color and a subtle tea note—so I added matcha powder. The basic technique remains the same, but matcha gives the dough a pleasant green hue without changing the comforting, chewy texture.
I was inspired by yomogi mochi I enjoyed at Nakatanidou in Japan. Yomogi mochi is colored with mugwort, which I can’t easily source locally. Matcha is a convenient substitute: it provides an attractive green color and a gentle tea aroma, while keeping the familiar mochi flavor and texture.
About Kinako
Kinako is simply roasted soybeans ground to a fine powder. It has a warm, golden color and a nutty aroma similar to roasted peanuts. In Japan kinako is commonly used to coat sweets like dango, wagashi, and mochi, adding both flavor and texture.
You can find kinako at Japanese grocery stores or online. If you only find unroasted soybean flour, you can toast it in a dry pan over medium heat until golden and fragrant. Alternatively, roast soybeans at home then grind them in a food processor until powdery for a fresh batch of kinako.
How to Make Red Bean Matcha Mochi with Kinako
This is essentially the same method as my red bean mochi recipe, with the addition of matcha powder for color and a hint of tea flavor. Many recipes call for shiratamako (a smooth glutinous rice flour), but if you can’t find it you can use mochiko glutinous rice flour instead. The process is straightforward: combine the glutinous rice flour, matcha, sugar, and water, then steam until the dough is opaque and smooth.
Working with mochi dough can be sticky, so shaping and filling require a bit of patience. Coat your work surface, hands, and tools with kinako to prevent sticking. Divide the cooked dough into portions, flatten each into a round, add a spoonful of sweet red bean paste, then seal the edges. The finished mochi should be tender, elastic, and pleasantly chewy.
More Japanese Dessert Recipes
If you enjoyed this recipe, try these other Japanese sweets from the blog:
- Dorayaki
- Mitarashi Dango
- Strawberry Mochi
- Matcha Panna Cotta
- Almond White Chocolate Matcha Cookies
Red Bean Matcha Mochi with Kinako
Ingredients
- 1/2 cup (75 gr) Mochiko glutinous rice flour
- 1/2 tsp matcha powder
- 1/2 cup (120 ml) water
- 3 tbsp granulated sugar
- 1/4 cup (40 gr) kinako / roasted soybean flour
- 2/3 cup (175 gr) sweet red bean paste
Instructions
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In a heatproof bowl, whisk together mochiko, matcha powder, sugar, and water until smooth and evenly combined.
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Steam the mixture for about 15 minutes. To prevent condensation from dripping onto the mochi, line the steamer lid with a clean towel. Halfway through steaming, stir the mixture and return to steam until the dough turns opaque, smooth, and sticky.
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Spread kinako on your work surface and transfer the cooked mochi onto it. Be careful—mochi will be hot and very sticky.
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Once the mochi has cooled enough to handle, dust your hands, rolling pin, and the mochi with kinako. Divide the dough into 6 portions and shape each into a round about 4 inches (10 cm) across.
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Place about 1 tablespoon of red bean paste in the center of each round. Bring the edges together to enclose the filling, pinch to seal, and set each mochi seam-side down. Serve coated lightly with additional kinako if desired.