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A Former Chef's Recipe | Maybe Easier Than Cookies. My Family's 'Chinsuko' You Can Make Anytime in One Bowl

nankul naisa（なんくるないさ）

Haisai! How is everyone doing, are you all well?
(Hello! How is everyone doing?)

Nankul Naisa (Everything will be alright).

Kalamai · Mihi · Mahalo · Aloha
(Kalamai, Mihi, Mahalo, Aloha)

Kalamai — Please give me light
Mihi — To acknowledge/accept
Mahalo — Thank you/gratitude
Aloha — Love/harmony/awakening

I added these Ho'oponopono words to my greeting.
The sound is pleasant, so I often recite them in my heart without thinking.

The estimated reading time for this article is about 6 minutes and 30 seconds.
※I have added a half-portion recipe for trial purposes.

It is incredibly easy and I am quite confident in the taste. I would like to demonstrate my super-taster skills here.

Oh, I do hold a chef's license.

I have loved Chinsuko for a long time, so I settled on this recipe after trial and error down to the gram.

When I give them to relatives and others, they have a good reputation and people tell me I should sell them, but since I make them as a hobby, I am happier if you all make them yourselves.

Also, I wonder if there are Chinsuko shops?

If it is still too sweet, it might be good to eat it with bread or something similar.
Hmm, I wonder if it's fattening? It might also be good to crush it and put it in ice cream to enjoy the texture.

At home, my parents would eat too much and gain weight, so I have refrained from making them recently.


[One Bowl, No Resting] Ready in 1 Hour! Easy & Versatile Chinsuko Recipe ※Less Sweet


This is a recipe for 'Chinsuko' that you can easily make at home. There are no troublesome steps like sifting flour or letting the dough rest! Just mix in one bowl, shape, and bake. It takes about an hour from the moment you decide to make it until you can eat it.

It is a versatile recipe that you can enjoy with rice flour blends or various flavor variations, so please give it a try!

Ingredients (for 2-4 people, about 28-32 pieces)

In addition to the basic ingredients, please choose one 'flavor variation' of your choice to make. It is delicious plain, but salt Chinsuko using Yukishio (snow salt) goes perfectly with vanilla ice cream. Using rice oil makes it feel a bit healthier.

1. Base Ingredients

  • Kibi sugar (cane sugar): 50g (less sweet)

  • Rice oil: 65g-75g

    • ※If using 100% wheat flour, adjust to [65g]; if using a rice flour blend or a lot of flavoring powder, adjust to [70g-75g].

  • Flour/Powders: Total 180g (any of the following)

    • Pattern A (Recommended):Wheat flour 90g + Rice flour 90g(For a crispy texture!)

    • Pattern B (Harder to fail):Wheat flour 180g(Easy to bind, for beginners)


2. Choose a flavor variation (choose one if you like)

  • Salt (Yukishio is recommended): 1g (Yukishio 1.5g)

  • Parmesan cheese: 7g

  • Cocoa powder: 8g (unsweetened)

  • Instant coffee: 5g (water-soluble)

  • Green juice powder: 1-2 packets (I recommend matcha-like green juice such as Ryokusai Zanmai)

  • Ground sesame seeds (black): 10g (adjust to taste)

  • * Cinnamon: 1g I add this to everything, please try it to your liking.



*You can also make a half batch to try it out.


Ingredients (serves 1-2, makes about 14-16 pieces)


1. Base ingredients (half-size batch)

  • Cane sugar: 25g (low sweetness)

  • Rice oil: 32.5g-37.5g

    • *If using 100% wheat flour, use 32.5g; if using a rice flour blend or adding a lot of flavoring powder, adjust to 35g-37.5g.

  • Flour mixture: 90g total (any of the following)

    • Pattern A (Recommended): 45g wheat flour + 45g rice flour (for a crispy texture!)

    • Pattern B (Harder to mess up): 90g wheat flour (easy to shape, for beginners)

2. Flavor variations to choose from (approximate amount for half the batch)

  • Salt (Yukishio is recommended): 0.7–0.8g

  • Grated cheese: 3.5g

  • Cocoa powder: 4g

  • Instant coffee: 2.5g

  • Aojiru (green juice) powder: 1 packet

  • Ground sesame seeds (black): 5g (adjust to taste)

  • * Cinnamon: 0.5g. I add this to everything, please try it to your liking.

💡 Tips for baking time

Even if the amount of dough is halved, as long as the 'thickness and size (about the size of a rectangular cookie)' per piece remains the same, the baking time (22 minutes at 150°C or 16 minutes at 180°C) will be fine!

Since the total amount is reduced, heat may pass through the oven slightly faster, so please check the browning when there are 3–4 minutes left.

You can also make them in an oven toaster. If you can set it to 150°C, 21 minutes is a good guideline (heat intensity varies by manufacturer, so please adjust while keeping an eye on them). Ovens also vary by manufacturer, so please adjust accordingly.


💡 Tip: Almost any powdered ingredient will work. Feel free to adjust the amount to your liking!

How to make

1. Mix the liquids

Put the oil and sugar (and salt if you are making the salt version) into a bowl and mix well so there are no lumps.

Use a digital scale to measure using the tare function.
Mix well

2. Add the powders

Add the powders (flour/rice flour) to the bowl from step 1. If you are adding flavor variations like cocoa, coffee, or green juice powder, add them here as well. Cinnamon goes well with other flavors too.

Add the cinnamon here too. I hear cinnamon is good for you. Feel free to add it if you like.

3. Knead and shape

  1. Mix everything lightly with a spoon or similar, then put on gloves and knead by hand to bring it together.

  2. Shape and arrange on a baking sheet.

    • *Since the dough tends to stick to cookie cutters, it is easier to press the dough into a spoon and slide it out.

    • *The easiest way is to use a dough scraper to shape the whole thing into a large rectangle and cut it into 28 or 32 equal pieces.

Hmm, it looks like crumbles.
Prepare plastic wrap and a dough scraper on the cutting board before putting on gloves.
Put on rubber gloves and knead for about 5 minutes until it looks like this. If it doesn't come together, add more rice oil.
Transfer onto the plastic wrap.
Wrap and shape.
Preheat the oven now before cutting, and it will be ready just as you finish cutting.
Divide into 4 equal parts.
This thickness is recommended.
The size is about like this
First, one piece
One row, complete
Done in about 10 minutes

💡 Tips for baking beautifully To prevent uneven baking, try to keep the overall thickness and size as uniform as possible. Aim for a size similar to a 'rectangular cookie'.

④ Bake in the oven

You can choose from two baking methods depending on your preferred texture.

  • [Recommended] Moist and crispy texture (150°C)

    • Use the upper rack of the oven

    • Preheat at 150°C for 10 minutes ➔ Bake at 150°C for 22 minutes

  • Crispy and firm texture (180°C)

    • Use the lower rack of the oven

    • Preheat at 180°C for 10 minutes ➔ Bake at 180°C for 16 minutes

⏱ When using an oven toaster For a toaster that can be set to 150°C, 21 minutes is a good guideline (heat intensity varies by manufacturer, so please adjust while keeping an eye on it). Oven settings also vary by manufacturer, so please adjust accordingly.

Looks delicious
If you roll up the plastic wrap and throw it away, the cutting board won't get dirty

⑤ Finishing touches

Once baked, let it cool down completely (about 20 minutes). Cooling it down will firm up the crispy texture.

It's quite fragile when fresh out of the oven, so I think it's best to move it slowly along with the sheet or just let it cool as is
You can put them directly into a storage container, or put them in a lunch box and store them in the refrigerator.


A word after making it


The best part about this Chinsuko is that it's versatile and incredibly easy. Please find your favorite baking level and flavor, and definitely try making it for snack time! It might be worthy of being called a 'god-tier' recipe.

Expiration date

I looked it up just now, and it seems they are fine for about a week if stored in the refrigerator, but personally, I feel the flavor starts to decline after about three days.

Looking for Chinsuko variations

I think there are many other variations possible, so I would be happy if you could let me know via comments, messages, or anything else.



Summary of ingredients and tools for this recipe



✨A mellow saltiness. I really think Yukishio (snow salt) is the best for Chinsuko.✨

'I personally prefer rice oil'

'A gentle sweetness'

'I think any kind of flour will work.'

'Please be careful, as rice flour can vary significantly depending on the type.'

'I also put cinnamon in things like bread. I like it because it's comforting to eat.'

'It surprisingly ends up left over in the fridge, so I recommend it for Chinsuko'

'I think any unsweetened cocoa will do.'

'Please use instant coffee that dissolves. I think whatever you have on hand is fine. Caffeine-free'

'Caffeinated'

'If you add a green juice called Ryokusai Zanmai, it becomes a matcha-like Chinsuko, but since it's not on Amazon, I'll list a good alternative instead.'

'I heard that black sesame is good to eat in the morning'

'Convenient to have'




Thank you for staying with me until the end.


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