Easiest Way to Cook Perfect Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi.

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi You can cook Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

  1. Prepare 50 grams of Roasted soybeans.
  2. You need of Bite-size kinako mochi.
  3. It’s 2 of pieces Pre-cut mochi.
  4. It’s 1 of Water.
  5. It’s 3 tbsp of Kinako.
  6. It’s 2 tbsp of Sugar.
  7. It’s 1 dash of Salt.

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi instructions

  1. Put roasted soybeans in a food processor and turn it on. Process the beans as finely as possible by pulsing..
  2. Sift the flour, and the kinako is done. This kinako is coarser than store-bought. You can make it finer by transferring it to a mortar and grinding it further with a pestle..
  3. Bite-size Kinako Mochi: Cut mochi into bite-size pieces and put them in a heat resistant bowl. Pour enough water in the bowl to just cover the mochi and microwave for a minute or two..
  4. Since the mochi will be hot, poke with a chopstick or similar utensil to see if they are done. It's done when puffy and tender. Microwave at 1000 W for 2.5-3 minutes. Keep an eye on the mochi while microwaving and adjust the time as needed..
  5. Combine the kinako, sugar and salt in a different bowl and mix well. Remove the Step 4 mochi from the hot water and coat with the mixture to finish..
  6. Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl..
  7. Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor…

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