Tiny Kinako (Roasted Soy Powder) Dumplings

1. 1

   Sift the kinako and sugar together.

2. 2

   Dissolve the starch syrup in water, add a little at a time until it reaches an even consistency.

3. 3

   Add the dissolved starch syrup to the kinako mixture, a little at a time, and knead it into a soft dough a bit firmer than your ear lobe.

4. 4

   If it's a little too firm even after adding all of the starch syrup, mix in a small amount of water, a little at a time.

5. 5

   Roll the dough into 1.5 cm balls, then coat in granulated sugar.

6. 6

   Skewer two dumplings each on toothpicks, then serve.

7. 7

   It's like a Japanese confectionery to go with a cup of matcha or green tea.

8. 8

   After making Yatsuhachi, when I used the cinnamon blended with kinako to make dumplings, they came out fragrant and tasty.

9. 9

   The ratio of kinako to cinnamon is 6:1 (or 30 g kinako to 5 g cinnamon).

* Per serving · 4 servings · Values may vary.