Okara, Oatmeal & Kinako Cookie Balls with Honey – a delicious recipe with Fresh okara, Oatmeal, Kinako, +, Milk, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave the fresh okara for 2 minutes at 500 W and set aside.
2
Put the oatmeal, milk and 1 tablespoon of honey in a heat-resistant container and mix.
3
Wrap loosely with cling film, microwave for 30 seconds, and then knead.
4
Add the rest of the ingredients (excluding the ingredients) to the Step 2 container, and knead with the Step 2 dough.
5
Roll the dough into bite-sized balls and chill in the fridge.
6
Just before you are ready to serve them, coat the balls in the ingredients, and they're ready to eat.
7
With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor.
8
The rest of the Steps are the same as for the original okara version, but add the minced koya tofu instead of the okara in Step 3 When using tofu, omit the 1 scant teaspoon of honey.
83
kcal
Calories
25
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 50 grams Fresh okara, 20 grams Oatmeal, 2 tbsp Kinako, 1 tbsp + 1 teaspoon Honey, and more.
Yes, Okara, Oatmeal & Kinako Cookie Balls with Honey falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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