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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi:

1. Prepare 50 grams Roasted soybeans
2. Get Bite-size kinako mochi
3. Take 2 pieces Pre-cut mochi
4. Prepare 1 Water
5. Take 3 tbsp Kinako
6. Take 2 tbsp Sugar
7. Take 1 dash Salt

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

1. Put roasted soybeans in a food processor and turn it on. Process the beans as finely as possible by pulsing.
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.
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.
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.
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.
6. Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl.
7. Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor..

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