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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, okara mochi with roasted barley or kinako flour. One of my favorites food recipes. For mine, I will 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 favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Okara Mochi with Roasted Barley or Kinako Flour is something which I’ve loved my whole life. They are nice and they look wonderful.

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.

To get started with this recipe, we must prepare a few components. You can have okara mochi with roasted barley or kinako flour using 9 ingredients and 7 steps. Here is how you cook it.

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

Instructions 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.

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 this up with this special food okara mochi with roasted barley or kinako flour recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!