Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, okara mochi with roasted barley or kinako flour. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

When you hear the word "mochi", what's the first thing that comes to your mind? Many of you think of the round mochi that is stuffed with some kind of sweet. Today we are making kinako mochi in the microwave. Traditionally, mochi is high in carbohydrates as it is made from rice, glutinous rice or glutinous rice flour.

Okara Mochi with Roasted Barley or Kinako Flour is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Okara Mochi with Roasted Barley or Kinako Flour is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook okara mochi with roasted barley or kinako flour using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Okara Mochi with Roasted Barley or Kinako Flour:

1. Get 50 grams Fresh okara
2. Make ready 1 medium Banana (about 80 grams)
3. Get 2 tbsp Joshinko
4. Take 2 tbsp Sugar (cane sugar, if available)
5. Make ready 1 tbsp Toasted barley flour (or kinako)
6. Make ready 1 Cinammon (optional), to taste
7. Prepare 4 tbsp Milk
8. Take 2 tbsp ● Toasted barley flour (or kinako)
9. Prepare 1 tbsp or more ● Powdered sugar (or cane sugar or white sugar)

In English, it is usually called Kinako is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but. Remove from water and coat in the sweet soy flour mixture. Another solid one is kinako, or soy bean flour mixed with sugar.

Steps to make Okara Mochi with Roasted Barley or Kinako Flour:

1. Put all of the ingredients in a bowl, then mix well (or pulse in a food processor). Microwave for 1 minute and 30 seconds at 500 to 600 W.
2. Mix well with a spatula, microwave for 1 more minute, then mix.
3. Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped.
4. Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.
5. Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them.
6. Here, I coated them in crushed almonds. This makes them very aromatic and tasty.
7. Here, I topped it with a bit of honey and black sesame.

Remove from water and coat in the sweet soy flour mixture. Another solid one is kinako, or soy bean flour mixed with sugar. Salty versions are always good too, like soy sauce and butter, or just plain old soy sauce. I don't know if it's traditional for Japanese, but at the dim sum restaurant I work at, we fill our mochi with a custard with fruit (mango or kiwi), red bean. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder.

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