Okara Mochi with Roasted Barley or Kinako Flour. Today we are making kinako mochi in the microwave. 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.

The dessert is delicious simply garnished. Nori(roasted seaweed) , cut into long strips. Cook Mochi on a wire mesh until the Mochi has expanded and browned. You can cook Okara Mochi with Roasted Barley or Kinako Flour using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Okara Mochi with Roasted Barley or Kinako Flour

It's 50 grams of Fresh okara.
Prepare 1 medium of Banana (about 80 grams).
You need 2 tbsp of Joshinko.
Prepare 2 tbsp of Sugar (cane sugar, if available).
Prepare 1 tbsp of Toasted barley flour (or kinako).
It's 1 of Cinammon (optional), to taste.
It's 4 tbsp of Milk.
You need 2 tbsp of ● Toasted barley flour (or kinako).
It's 1 tbsp of or more ● Powdered sugar (or cane sugar or white sugar).

Remove Mochi from hot water, and coat with Kinako mixture. Kinako is usually mixed with granular sugar but because I am not a fan of the powdery texture or the sugar grains in my mouth, I created this maple version last year. Packaged mochi is available all year round, but during the holidays there many mochi-pounding festivals and events. Combine kinako, sugar, and salt in a bowl and mix thoroughly; set aside.

Okara Mochi with Roasted Barley or Kinako Flour step by step

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..

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. The cakes can be made from scratch, but since their preparation is time-consuming, most people use pre-packed versions (kiri mochi).