Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, okara mochi with roasted barley or kinako flour. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. Today we are making kinako mochi in the microwave.
Okara Mochi with Roasted Barley or Kinako Flour is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Okara Mochi with Roasted Barley or Kinako Flour is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have okara mochi with roasted barley or kinako flour using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Okara Mochi with Roasted Barley or Kinako Flour:
- Get 50 grams Fresh okara
- Make ready 1 medium Banana (about 80 grams)
- Get 2 tbsp Joshinko
- Get 2 tbsp Sugar (cane sugar, if available)
- Prepare 1 tbsp Toasted barley flour (or kinako)
- Get 1 Cinammon (optional), to taste
- Prepare 4 tbsp Milk
- Take 2 tbsp ● Toasted barley flour (or kinako)
- Make ready 1 tbsp or more ● Powdered sugar (or cane sugar or white sugar)
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). 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. Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder.
Steps to make Okara Mochi with Roasted Barley or Kinako Flour:
- 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.
- Mix well with a spatula, microwave for 1 more minute, then mix.
- Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped.
- Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.
- Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them.
- Here, I coated them in crushed almonds. This makes them very aromatic and tasty.
- Here, I topped it with a bit of honey and black sesame.
As promised here is a simple recipe for kinako In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter. Another solid one is kinako, or soy bean flour mixed with sugar. Salty versions are always good too, like soy sauce and butter, or just plain old soy sauce. I don't know if it's traditional for Japanese, but at the dim sum restaurant I work at, we fill our mochi with a custard with fruit (mango or kiwi), red bean.
So that’s going to wrap it up with this special food okara mochi with roasted barley or kinako flour recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
