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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. 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 cook it.

The ingredients needed to make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi:
  1. Make ready Roasted soybeans
  2. Get Bite-size kinako mochi
  3. Get pieces Pre-cut mochi
  4. Prepare Water
  5. Get Kinako
  6. Prepare Sugar
  7. Get Salt
Instructions to make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi:
  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..

So that is going to wrap this up for this special food kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!