Okara Mochi with Roasted Barley or Kinako Flour
Okara Mochi with Roasted Barley or Kinako Flour

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, okara mochi with roasted barley or kinako flour. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Okara Mochi with Roasted Barley or Kinako Flour is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Okara Mochi with Roasted Barley or Kinako Flour is something which I’ve loved my entire life.

Kinako is a Japanese ingredient made of roasted soybean flour. It has many applications but is primarily used for Japanese desserts or wagashi. Five Ways to Use Kinako (Roasted Soy Bean Flour).

To begin with this particular recipe, we have to 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 cook that.

The ingredients needed to make Okara Mochi with Roasted Barley or Kinako Flour:
  1. Make ready 50 grams Fresh okara
  2. Prepare 1 medium Banana (about 80 grams)
  3. Prepare 2 tbsp Joshinko
  4. Take 2 tbsp Sugar (cane sugar, if available)
  5. Prepare 1 tbsp Toasted barley flour (or kinako)
  6. Take 1 Cinammon (optional), to taste
  7. Take 4 tbsp Milk
  8. Get 2 tbsp ● Toasted barley flour (or kinako)
  9. Get 1 tbsp or more ● Powdered sugar (or cane sugar or white sugar)

More precisely it is "roasted whole soy flour". It looks like real mochi but it's jelly! This Kinako Mochi recipe is featured in the Vegan feed along with many more. Since it has a rice flour base, it is naturally gluten-free.

Steps to make Okara Mochi with Roasted Barley or Kinako Flour:
  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.

Remove from water and coat in the sweet soy flour mixture. If you are lucky to have a Mochi machine, you can eat soft and warm Mochi right out of the machine. But for the rest of us, we may need to buy it at markets, and that kind needs to be cooked to be edible. It is usually rectanglar or round shaped hard dried Mochi and sold in a bag in dry food aisle, not in the. Kinako is the nutritious ground powder of toasted soybeans.

So that’s going to wrap it up for this special food okara mochi with roasted barley or kinako flour recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!