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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.
Vanillaextract. Use the pure stuff for the best flavor, or even vanilla bean paste.
Puffed rice cereal. 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.
Roasted 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.
Store fully cooled rice Krispie bars in an airtight container at room temperature for up to four days.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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