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

1. 1

   Put roasted soybeans in a food processor and turn it on.

2. 2

   Process the beans as finely as possible by pulsing.

3. 3

   Sift the flour, and the kinako is done.

4. 4

   This kinako is coarser than store-bought.

5. 5

   You can make it finer by transferring it to a mortar and grinding it further with a pestle.

6. 6

   Bite-size Kinako Mochi: Cut mochi into bite-size pieces and put them in a heat resistant bowl.

7. 7

   Pour enough water in the bowl to just cover the mochi and microwave for a minute or two.

8. 8

   Since the mochi will be hot, poke with a chopstick or similar utensil to see if they are done.

9. 9

   It's done when puffy and tender.

10. 10

    Microwave at 1000 W for 2.5-3 minutes.

11. 11

    Keep an eye on the mochi while microwaving and adjust the time as needed.

12. 12

    Combine the kinako, sugar and salt in a different bowl and mix well.

13. 13

    Remove the Step 4 mochi from the hot water and coat with the mixture to finish.

14. 14

    Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl.

15. 15

    Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor..

* Per serving · 4 servings · Values may vary.

No additional tips available.