Okara Mochi with Roasted Barley or Kinako Flour

Source : 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.mix Well With ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 19, 2020

Step:

  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.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 1 photo
  2. Mix well with a spatula, microwave for 1 more minute, then mix.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 2 photo
  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.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 3 photo
  4. Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 4 photo
  5. Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 5 photo
  6. Here, I coated them in crushed almonds. This makes them very aromatic and tasty.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 6 photo
  7. Here, I topped it with a bit of honey and black sesame.

    Okara Mochi with Roasted Barley or Kinako Flour recipe step 7 photo

Ingredients

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

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