Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kinako Powder is simply roasted soy beans flour. It is widely used in Japanese cooking. It is topped up on the revolutionary dessert "Raindrop Cake".
Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Make ready 50 grams Roasted soybeans
- Get Bite-size kinako mochi
- Make ready 2 pieces Pre-cut mochi
- Make ready 1 Water
- Make ready 3 tbsp Kinako
- Take 2 tbsp Sugar
- Prepare 1 dash Salt
It is a Mochi rice cake filled with red bean paste and dusted in green kinako made from the freshest soy beans. I decided to make this as I had some Uguisu kinako which is the name given to the green soy bean flour. I made it with Shiratama rice flour and inside was home made bean paste. I believe that these are kinako flavored because toasted soy beans are used in setsubun activities.
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..
Triple power snack : edamame (green soy beans), kinako and sesame. That's an interesting very bread-like quick bread, and it happens to be gluten-free. Kinako is made by roasting dry soy beans, then making them into a flour. It's a common ingredient of Japanese sweets. In fact, I was ready to go on a kinako-flavored foods binge.
So that’s going to wrap this up for this exceptional food kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
