Okara Mochi with Roasted Barley or Kinako Flour
Okara Mochi with Roasted Barley or Kinako Flour

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, okara mochi with roasted barley or kinako flour. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Okara Mochi with Roasted Barley or Kinako Flour. I made these for my nephew who will soon be turning two. My kids who are in elementary and junior high school also love these. When increasing the amount of toasted barley flour or kinako, add.

Okara Mochi with Roasted Barley or Kinako Flour is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Okara Mochi with Roasted Barley or Kinako Flour is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Prepare 50 grams Fresh okara
  2. Get 1 medium Banana (about 80 grams)
  3. Get 2 tbsp Joshinko
  4. Prepare 2 tbsp Sugar (cane sugar, if available)
  5. Take 1 tbsp Toasted barley flour (or kinako)
  6. Make ready 1 Cinammon (optional), to taste
  7. Prepare 4 tbsp Milk
  8. Prepare 2 tbsp ● Toasted barley flour (or kinako)
  9. Prepare 1 tbsp or more ● Powdered sugar (or cane sugar or white sugar)

They're nice and they look wonderful. This makes for a perfect treat when enjoyed with a cup of hot green tea. INGREDIENTS: Starch Syrup, Sugar, Glutinous Rice Powder, Soybean Powder, Black Sesame, Mugwort, Roasted Barley Flour, Emlusifier. Put the roasted barley flour and sugar in a medium-sized bowl.

Instructions 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.

INGREDIENTS: Starch Syrup, Sugar, Glutinous Rice Powder, Soybean Powder, Black Sesame, Mugwort, Roasted Barley Flour, Emlusifier. Put the roasted barley flour and sugar in a medium-sized bowl. Blend them together with a fork or your fingers. Moisten the dry ingredients by slowly adding water and stirring with a fork or spoon. You want it to become a paste that is stiff enough to allow you to shape it with your hands.

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