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The Boat Shed Kitchen

Glutinous Rice Triangles with Kinako

These Glutinous Rice Triangles with Kinako are soft, stretchy, and made from a mixture of glutinous rice flour, milk, and a touch of sugar, then coated in fragrant roasted soybean flour. They’re a minimalist, comforting sweet with deep cultural roots and a mochi-like mouthfeel—no steamer or special tools needed.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest & Knead Time 10 minutes
Total Time 30 minutes
Servings: 10 pieces
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 150 g glutinous rice flour
  • 30 g cornstarch
  • 25 g sugar
  • 20 g corn oil
  • 290 g whole milk
  • Roasted soybean flour for coating

Method
 

  1. In a bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and milk. Stir until smooth.
  2. (Optional) Strain the mixture to remove any lumps.
  3. Pour into a non-stick pan and cook on low heat, stirring constantly.
  4. Cook until the mixture thickens into a smooth dough.
  5. Let it cool slightly, then knead with gloves for 5 minutes until elastic.
  6. Roll into a log and cut into triangles or preferred shapes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/glutinous-rice-triangles-with-kinako/

Notes

• The dough is sticky when warm—use gloves or lightly oiled hands while shaping.
• Kinako can be found in most Asian grocery stores or made by grinding roasted soybeans.
• For added sweetness, serve with a drizzle of honey or black sugar syrup.