--- title: "Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free) - Veggiekins Blog" url: https://stacklist.com/card/1373ce8d-bd6f-40a2-94df-f077069594b3 source_url: "https://veggiekinsblog.com/2022/04/03/kinako-rice-krispies/?utm_source=Pinterest&utm_medium=organic" stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a summary: "Kinako Rice Krispies with Peanuts and Mochi is a vegan, gluten-free twist on the classic dessert that combines roasted soybean powder with crunchy and chewy textures. The recipe uses vegan butter, marshmallows, puffed rice cereal, mochi, and peanuts for a nutty-flavored treat that can be stored for up to four days." tags: "kinako, rice-krispies, vegan, gluten-free, japanese-dessert, mochi, recipe" key_entities: "Remy Park (person), Veggiekins Blog (organization), Kinako (concept), Mochi (concept), Earth Balance (technology), Dandie's brand (technology), Japan (location), Korea (location)" classification: "tutorial" content_hash: "sha256:dd57fea16dda8e848f1778f7cb01a699a4b005dbef81a3abd9513e05e18d8456" acp_version: "0.2" token_counts_approximate: 1311 visibility: public agent_accessible: true status: "final" --- # Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free) - Veggiekins Blog Home › Blog › Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free) Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free) By Remy Park Apr 03, 2022 • Updated Jun 20, 2023 0 No Comments Jump to Recipe Pin Save to Favorites Print Email This page may contain affiliate links, which means I will make a small commission for products purchased through my link. This recipe for Kinako Rice Krispies with Peanuts and Mochi is a crunchy, chewy twist on the childhood classic dessert. It’s vegan, gluten-free and has a delicious peanutty flavor. What is Kinako? Kinako is Japanese roasted soybean powder. It’s also called injeolmi in Korea. The flavor is very similar to peanut powder. Actually, the flavor is so similar that my sister, who has a peanut allergy, is always nervous when she tastes it. You buy it unsalted and unsweetened, so the powder is nutty, rich and toasty in flavour. It nicely balances out the inherent sweetness of rice Krispie treats in this recipe. Kinako or injeolmi is commonly paired with mochi and other sweet desserts like shaved ice. To use Kinako to make rice Krispies, you’ll simply dust it over top of the treats before eating, or roll the cookies in the powder to coat. Where Can I Buy Kinako? You can find kinako/injeolmi in powder form at most Asian grocery stores, and online here . Ingredients for Japanese Rice Krispies Here’s what you need to make Kinako Rice Krispies: Vegan butter . Make sure to use unsalted butter so you can control the seasoning! And one note on vegan butter: Some will melt at room temp and cannot handle heat well. Avoid butters called “spreads,” as those are generally thinner, and have added ingredients to make it spreadable. Earth Balance is a solid option, and unsalted will be the best bet for this recipe. Vegan marshmallows . I use Dandie’s brand, mini marshmallows. Vanilla extract . Use the pure stuff for the best flavor, or even vanilla bean paste. Puffed rice cerea l. feel free to use the classic rice Krispies. Or change it up. Corn flakes, Rice Chex, even unsweetened Cheerios all work. Just choose a neutral-tasting cereral, and make sure it’s gluten-free if necessary. Mochi . The mochi in this recipe is pre-made mochi (the same type used at fro-yo bars). You can also find them at Asian grocery stores or online. R oasted peanuts . Choose unsalted so the treats aren’t too savory. Kinako powder . Use as much as you like! How to Make Vegan Kinako Rice Krispie Treats Making the treats is fairly simple. First, melt down vegan butter. Then add the vegan marshmallows and cook them over low heat, stirring until they’re nice and melty. Before adding the cereal, add a touch of vanilla and salt. Then add the cereal, toss well, and finish by folding in the peanuts and mochi. Feel free to add more if you like them really loaded! Can I Make Peanut-Free Kinako Rice Krispies? To make these rice Krispie treats, I added peanuts to play up the peanut-y flavor and add crunch. To make them peanut-free, simply substitute with roasted soybeans or any kind of seed to make them fully nut-free. Storage Suggestions Store fully cooled rice Krispie bars in an airtight container at room temperature for up to four days. More Japanese Snack Recipes Nametake Recipe: Seasoned Japanese Mushrooms (vegan, gluten free) Kashiwa Mochi (Japanese Rice Cake with Oak Leaf) Blender Matcha Kakigori: Japanese Shaved Ice (vegan, gluten free, refined sugar free) If you make these Kinako Rice Krispie Treats, be sure to let me know what you think with a comment below! Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free) Servings: 8 -10 Servings Prep: 10 minutes mins Total: 10 minutes mins Save Saved Pin Print Ingredients  1x 2x 3x ▢ 6 tablespoons unsalted vegan butter ▢ 10 oz vegan marshmallows I used the Dandie's brand of mini marshmallows ▢ 1 tsp vanilla extract ▢ pinch of salt ▢ 5 cups puffed rice cereal ▢ 1/4 cup roasted peanuts ▢ 1/4 cup mochi bits ▢ kinako powder to taste Instructions  In a large pan , melt down vegan butter on low heat. Add marshmallows to the pan and stir constantly until it starts to melt. Add in vanilla extract and salt and quickly stir again. Transfer the marshmallow mixture into a large bowl and add rice cereal. Toss to coat, stirring well to evenly distribute the marshmallow. Toss in peanuts and mochi and stir again. Press your rice krispie mixture into a square or rectangle baking dish and let cool for about 30 minutes. Slice into squares and finish with a dusting of kinako powder, or as much as desired! Video View this post on Instagram Nutrition information is automatically calculated, so should only be used as an approximation. Additional Info [wprm-recipe-meta-container fields="custom" selected_fields="author, prep_time, cook_time, custom_time, total_time, course, cuisine, method, diet, servings, calories, keyword" style="separate" label_separator=": " label_style="none" text_style="none"] --> Did you make this recipe? Tag @veggiekins on Instagram and hashtag it with #veggiekins