Recipe: Delicious Kinako Mochi - Tofu Version

Kinako Mochi - Tofu Version. Try this recipe for tofu mochi, or Japanese rice cake, made with soybean curd and then dusted with sweet kinako or roasted soybean flour. Instead, the mochi is sweetened by garnishing it with sweet kinako, or roasted soybean flour mixed with sugar. The dessert is delicious simply garnished with.

Kinako is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. You can cook Kinako Mochi - Tofu Version using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kinako Mochi - Tofu Version

1. It's 1 small of pack Tofu.
2. Prepare 5 tbsp of Katakuriko.
3. It's 1 of Kinako.
4. Prepare 1 of Beet sugar (or normal sugar).
5. Prepare 1 pinch of Salt.

Optionally, this dessert can be drizzled with kuromitsu—black sugar syrup similar to molasses. Kinako mochi is best enjoyed freshly prepared. From sweet to savory, there are various types of mochi (Japanese rice cake) we enjoy in Japan. Here's a quick and easy guide to making three different When you hear the word "mochi", what's the first thing that comes to your mind?

Kinako Mochi - Tofu Version step by step

1. Combine the tofu and katakuriko in a heat-resistant bowl and mix with a spoon until it's no longer floury..
2. Lightly cover the bowl with plastic wrap and microwave for 2 minutes..
3. Remove the plastic wrap and mix well..
4. Light cover the bowl with plastic wrap once again and microwave for 1 minute..
5. Remove the plastic wrap and mix until it becomes sticky..
6. Mix together the kinako, sugar and salt. Scoop out large bite-size pieces of the tofu mixture with a spoon and sprinkle each piece with the mixture of kinako, sugar and salt. It's ready to serve..

Many of you think of the round mochi that is stuffed with some kind of. This is traditionally eaten at New Year's for good luck, but it is so delicious and easy to make you will find that people eat it all the time as a treat with tea. Kinako, also labeled Toasted Soybean Flour, is a powder made from roasted soybeans that have been ground up. Newsflash: mochi ice cream isn't real Japanese rice cake. Learn how to make real mochi at home, along with history, culture, and more.

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