Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, okara mochi with roasted barley or kinako flour. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Okara Mochi with Roasted Barley or Kinako Flour is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Okara Mochi with Roasted Barley or Kinako Flour is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have okara mochi with roasted barley or kinako flour using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Okara Mochi with Roasted Barley or Kinako Flour:
- Make ready 50 grams Fresh okara
- Prepare 1 medium Banana (about 80 grams)
- Take 2 tbsp Joshinko
- Prepare 2 tbsp Sugar (cane sugar, if available)
- Prepare 1 tbsp Toasted barley flour (or kinako)
- Get 1 Cinammon (optional), to taste
- Get 4 tbsp Milk
- Take 2 tbsp ● Toasted barley flour (or kinako)
- Make ready 1 tbsp or more ● Powdered sugar (or cane sugar or white sugar)
Instructions to make Okara Mochi with Roasted Barley or Kinako Flour:
- 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 a spatula, microwave for 1 more minute, then mix.
- Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped.
- Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.
- Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them.
- Here, I coated them in crushed almonds. This makes them very aromatic and tasty.
- Here, I topped it with a bit of honey and black sesame.
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