Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Kinako is one of many Japanese ingredients made from soybeans. It is dried, milled and roasted soybean flour. It is golden tan in color and has a powdery texture similar to that of all-purpose flour. It has a warm, toasted and nutty aroma, and its flavors are similarly nutty and slightly reminiscent of roasted peanuts.
Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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 it.
The ingredients needed to make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi:
- Prepare 50 grams Roasted soybeans
- Prepare Bite-size kinako mochi
- Take 2 pieces Pre-cut mochi
- Take 1 Water
- Make ready 3 tbsp Kinako
- Make ready 2 tbsp Sugar
- Get 1 dash Salt
Kinako(Soybean flour) is finely ground and roasted soybeans. Soybean contains vitamin, minerals, chlorophyl, isoflavone, lecithin. The light sweetness makes easier to mix with other foods. Good with milk or soy milk, sprinkling on toast with butter, mixing with cake and cookies, ice creams and pudding.
Instructions to make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi:
- Put roasted soybeans in a food processor and turn it on. Process the beans as finely as possible by pulsing.
- 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.
- 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.
- 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.
- 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.
- Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl.
- Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor..
The light sweetness makes easier to mix with other foods. Good with milk or soy milk, sprinkling on toast with butter, mixing with cake and cookies, ice creams and pudding. Enjoy traditional Japanese sweet foods with extra polyphenols and isoflavones with Maeda's black soy bean-based kinako flour. Made by taking roasted black soy beans grown in Hokkaido and grinding them to a fine, sweet powder, this kinako is ideal for sprinkling onto dango, mochi, and other traditional desserts. I would like to introduce my easy recipe of Kinako paste. <Ingredients> Kinako, honey, a little bit of butter or coconut oil, pinch of salt..
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