There’s something deeply nostalgic about glutinous rice treats — soft, stretchy, and ever so slightly sweet.
These glutinous rice triangles coated in roasted soybean flour (kinako) have become one of my favorite homemade snacks.
The dough is smooth and bouncy, with just the right amount of chewiness, while the kinako coating adds a nutty, toasty finish that melts into every bite.
Why I Love This Recipe
Only 6 basic ingredients
No oven or fancy tools required
Can be steamed or pan-cooked
Perfectly chewy and soft
Fun to shape, coat, and enjoy
What You’ll Need (Ingredient Highlights)
Glutinous rice flour – Gives that signature stretch and chewy texture.
Cornstarch – Helps stabilize the dough and makes it more tender.
Sugar – Adds just a hint of sweetness.
Corn oil – Keeps the dough smooth and pliable.
Whole milk – Provides moisture and a rich flavor.
Roasted soybean flour (kinako) – Coats the triangles with a nutty finish.
Pro Tips Before You Start
Use gloves when kneading — it gets sticky!
You can strain the mixture before cooking for extra smooth texture.
Want to skip pan cooking? Steam it like mochi instead.
Dust with cooked glutinous rice flour or cornstarch before shaping to avoid sticking.
Store leftovers in an airtight container, but know they’re best fresh.
How to Make Glutinous Rice Triangles
Step 1. Mix the Dough Base
In a large mixing bowl, whisk together glutinous rice flour, cornstarch, sugar, corn oil, and milk until smooth and lump-free.
Step 2. Optional: Strain the Mixture
Strain through a fine sieve if you’d like a silky-smooth dough.
Step 3. Cook the Dough
Pour the mixture into a non-stick pan.
Set over low heat and stir slowly and continuously.
Cook until the dough pulls together into a single cohesive mass.
Step 4. Cool and Knead
Remove from heat and let the dough cool slightly.
Put on gloves and knead the dough by hand for 5 minutes, stretching and folding until elastic and smooth.
Step 5. Shape the Dough
Roll the dough into a long strip on a surface lightly dusted with cooked glutinous flour.
Cut into small triangular pieces or any shape you like.
Step 6. Coat and Serve
Roll each piece in roasted soybean flour (kinako) until evenly coated.
Enjoy immediately for the best texture.
What to Serve It With
A cup of matcha green tea or hojicha
Fresh sliced mango or strawberries
A small dish of sweetened red bean paste
Lightly sweetened soy milk or oat milk
Variations / Substitutions
Vegan version – Use plant-based milk like oat or soy.
Steam instead of pan-cook – Refer to mango mochi method if preferred.
Change the coating – Use cocoa powder, sesame powder, or powdered sugar.
Add a filling – Try stuffing with sweet red bean or mango purée.
Infuse flavor – Mix in matcha or cocoa powder to the dough for a twist.
Storage & Leftovers
Store leftovers in an airtight container at room temperature for up to 1 day.
For longer storage, refrigerate, but texture may firm up — microwave briefly to soften.
Avoid freezing — the texture may turn hard or grainy once thawed.
Re-coat with fresh kinako if it gets absorbed.
FAQs
Can I steam the dough instead of pan-cooking it?
Yes! You can pour the mixture into a heatproof dish and steam for 20–25 minutes until fully set.
What is kinako?
Kinako is roasted soybean flour — it’s nutty, aromatic, and often used in Japanese sweets.
Why is my dough sticky after kneading?
That’s normal! Just dust lightly with cooked glutinous rice flour to manage stickiness while shaping.
Can I make this recipe vegan?
Yes, swap the whole milk with oat or soy milk.
How do I know when the dough is fully cooked?
It should come together into a thick, elastic mass and no longer look milky or liquid.
Can I flavor the dough?
Definitely — try matcha powder, cocoa, or even fruit purées.
Can I shape these into balls instead of triangles?
Yes, any shape works! Balls, squares, logs — go wild with it.
Final Thoughts
These chewy glutinous rice triangles are a little messy to make, but endlessly satisfying.
I love how customizable they are — soft and warm when freshly made, and still lovely as a chilled treat.
The kinako dusting takes them to the next level, adding a toasted depth that perfectly balances the mild sweetness.
Whether you’re sharing with friends or treating yourself to a cozy afternoon, they’re always worth the effort.
Glutinous Rice Triangles with Kinako
Ingredients
Method
- In a bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and milk. Stir until smooth.
- (Optional) Strain the mixture to remove any lumps.
- Pour into a non-stick pan and cook on low heat, stirring constantly.
- Cook until the mixture thickens into a smooth dough.
- Let it cool slightly, then knead with gloves for 5 minutes until elastic.
- Roll into a log and cut into triangles or preferred shapes.
- See full steps with tips & photos → https://theboatshedcafe.com/glutinous-rice-triangles-with-kinako/
