Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi is something that I’ve loved my entire life.

To begin with this recipe, we must 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 cook that.

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. Prepare 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..

So that’s going to wrap this up with this exceptional food kinako (toasted soy bean flour) made with soybeans leftover from setsubun + kinako mochi recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!