Recipe: Perfect Okara Mochi with Roasted Barley or Kinako Flour

Okara Mochi with Roasted Barley or Kinako Flour. Today we are making kinako mochi in the microwave. When you hear the word "mochi", what's the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet.

Remove from water and coat in the sweet soy flour mixture. Mochi ice cream wraps Japanese sweet glutinous rice flour around an ice cream ball. Classic flavors such as chocolate, vanilla, and strawberry taste delicious Tofu Mochi is rice cake made with tofu and glutinous rice flour, then seasoned with a light dusting of sweetened roasted soy bean flour (kinako). You can have Okara Mochi with Roasted Barley or Kinako Flour using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Okara Mochi with Roasted Barley or Kinako Flour

1. It's 50 grams of Fresh okara.
2. You need 1 medium of Banana (about 80 grams).
3. You need 2 tbsp of Joshinko.
4. You need 2 tbsp of Sugar (cane sugar, if available).
5. You need 1 tbsp of Toasted barley flour (or kinako).
6. Prepare 1 of Cinammon (optional), to taste.
7. You need 4 tbsp of Milk.
8. You need 2 tbsp of ● Toasted barley flour (or kinako).
9. Prepare 1 tbsp of or more ● Powdered sugar (or cane sugar or white sugar).

A recipe for Japanese Mochi Cheesebreads (Japanese Pão de Queijo) from the cookbook, The Japanese Larder, written by Luiz Hara. Having a market specializing in Japanese ingredients nearby will be helpful for locating items such as Mirin, sake, nori, dashi powder, kinako flour, usukuchi shoyu. The Best Okara Recipes on Yummly Vegan Okara Meatballs, Blueberry Okara Muffins, Okara Tofu Nuggets.

Okara Mochi with Roasted Barley or Kinako Flour step by step

1. Put all of the ingredients in a bowl, then mix well (or pulse in a food processor). Microwave for 1 minute and 30 seconds at 500 to 600 W..
2. Mix well with a spatula, microwave for 1 more minute, then mix..
3. Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped..
4. Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes..
5. Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them..
6. Here, I coated them in crushed almonds. This makes them very aromatic and tasty..
7. Here, I topped it with a bit of honey and black sesame..

Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside. Kinako is usually mixed with granular sugar but because I am not a fan of the powdery texture or the sugar grains in my mouth, I created this maple version last year. Packaged mochi is available all year round, but during the holidays there many mochi-pounding festivals and events. Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder. As promised here is a simple recipe for kinako In order to create the soybean flour, soybeans are toasted and ground into powder.

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