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Kinako (toasted Soy Bean Flour) Made With Soybeans Leftover From Setsubun + Kinako Mochi Recipe

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi Recipe
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Prepare the ingredients before making Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi in your home. Then, follow these steps below to serve Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi for your family or friends.

Ingredients: Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

  • 50 grams Roasted soybeans
  • Bite-size kinako mochi
  • 2 pieces Pre-cut mochi
  • 1 Water
  • 3 tbsp Kinako
  • 2 tbsp Sugar
  • 1 dash Salt

How to Make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi in your home by yourself.

    Step 1
  • Put roasted soybeans in a food processor and turn it on. Process the beans as finely as possible by pulsing.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 6
  • Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl.
  • Step 7
  • Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor..
Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi Reviews

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