Nutty kinako crumble layered on top of sugared apples with chunks of stretchy mochi baked to toasty perfection. There are so many textures going on here, which make each bite a little different and fun!
Kinako and Mochi – iykyk. This is such a classic combination in Japan, but what are they?
Frequently Asked Questions
Mochi is a pounded rice cake made from glutinous rice (mochigome). You’ll find soft mochi as well as firm dried mochi and it’s commonly eaten in sweet dishes.
Kirimochi is the sold form of mochi. It’s firm when dry but soft and stretchy once heated. It comes in several shapes and is used in both sweet and savoury dishes.
Kinako is toasted soybean flour. It’s very fine and has a nutty, almost caramel-like flavour.
Kinako mochi is a traditional Japanese treat made out of kinako, and well, mochi! Simply add the two together with a little bit of salt and that’s basically it.
Now we’re a little more clued up, let’s get into the recipe.
Ingredients
- 2 medium Bramley apples
- 2 tbsp golden caster sugar
- 1 block of kiri mochi (chopped into small pieces)
- 150g plain flour
- 60g kinako flour
- 80g caster sugar
- 95g cold butter (unsalted & cubed)
- 2 tbsp oats
- 1 tbsp Demerara sugar
I also added a handful of blackberries into this dish so feel free to experiment with what you have!
How to Make Kinako Mochi Apple Crumble
- Gather all the ingredients and preheat the oven to 190°C.
- Peel 2 medium sized Bramley apples, remove the core, and chop into evenly sized chunks.
- Add the apples to the baking dish and coat them in 2 tablespoons of golden caster sugar. Mix well.
- Nestle in the chunks of mochi and set aside whilst you make the crumble.
- Tip 150g of plain flour, 60g kinako flour, and 80g of caster sugar to a large mixing bowl.
- Add 80g of cold cubed butter to the dry ingredients. Use your fingertips to rub the butter and dry ingredients together until it resembles damp sand.
- Pour the crumble mixture over the apples and smooth it out. Sprinkle 2 tablespoons of oats and 1 tablespoon of Demerara sugar over the crumble.
- Bake for about 25-30 minutes, or until the apples are cooked and the crumble is a golden brown.
- Crumble is best served hot, with a good helping of ice cream or custard. It will keep in the fridge for 3-4 days, just make sure to thoroughly heat up before serving.
Kinako Mochi Apple Crumble
Ingredients
- 2 bramley apples (medium)
- 2 tbsp golden caster sugar
- 1 block kiri mochi (chopped into small pieces)
- 150 g plain flour
- 60 g kinako flour
- 80 g caster sugar
- 95 g cold butter (unsalted & cubed)
- 2 tbsp oats
- 1 tbsp Demerara sugar
Instructions
- Gather all the ingredients and preheat the oven to 190°C.
- Peel the apples, remove the core, and chop into evenly sized chunks.
- Add the apples to the baking dish, coat them in golden caster sugar, and mix well.
- Nestle in the chunks of mochi and set aside whilst you make the crumble.
- Combine the plain flour, kinako flour, and caster sugar in a large mixing bowl.
- Add the cold cubed butter to the dry ingredients. Use your fingertips to rub the butter and dry ingredients together until it resembles damp sand.
- Pour the crumble mixture over the apples and smooth it out. Sprinkle the oats and Demerara sugar over the crumble.
- Bake for about 25-30 minutes, or until the apples are cooked and the crumble is a golden brown.
- Crumble is best served hot, with a good helping of ice cream or custard. It will keep in the fridge for 3-4 days, just make sure to thoroughly heat up before serving.
