Recipe: Appetizing 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. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. The cakes can be made from scratch, but since their preparation is time-consuming, most people use pre-packed versions (kiri mochi). Recipe Pairing Guides » Toasted Mochi in Soybean Flour (Kinako Mochi).

Called kinako, it's a Japanese ingredient that's used in Taiwanese Surprisingly, toasted soy flour is also entering high end kitchens in China. When I traveled to Chengdu last year, uber Sichuan Chef Yu Bo made his own. Kinako, also known as soybean flour, is a product commonly used in Japanese cuisine. You can have Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi using 7 ingredients and 7 steps. Here is how you achieve it.

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

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

In order to create the soybean powder, soybeans are toasted and ground. Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter.

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

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...

RECIPE Download this image now with a free trial. Try this recipe for tofu mochi, or Japanese rice cake, made with soybean curd and then dusted with sweet kinako or roasted soybean flour. Note, the addition of tofu slightly changes the texture of the mochi, making it more dense and chewy, compared to mochi strictly made with rice or glutinous rice. Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product. Kinako, being composed of soybeans, is a healthy Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi.

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