Kinako Rice Krispies with Peanuts and Mochi (vegan, gluten free)


No Comments

Jump to RecipeSave to FavoritesPrint

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. 

Kinako Rice Krispies Veggiekins Blog

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.

Kinako Rice Krispies Veggiekins Blog

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 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!

Kinako Rice Krispies Veggiekins Blog

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!

Kinako Rice Krispies Veggiekins Blog

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.

Kinako Rice Krispies Veggiekins Blog

Storage Suggestions

Store fully cooled rice Krispie bars in an airtight container at room temperature for up to four days.

Kinako Rice Krispies Veggiekins Blog

More Japanese Snack Recipes

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
Total: 10 minutes


  • 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


  • 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!

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

About Remy Park

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.

Related Recipes

See More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating