Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kinako mochi - tofu version. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kinako Mochi - Tofu Version is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Kinako Mochi - Tofu Version is something that I’ve loved my entire life.
Try this recipe for tofu mochi, or Japanese rice cake, made with soybean curd and then dusted with sweet kinako or roasted soybean flour. Instead, the mochi is sweetened by garnishing it with sweet kinako, or roasted soybean flour mixed with sugar. The dessert is delicious simply garnished with.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kinako mochi - tofu version using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Kinako Mochi - Tofu Version:
- Take pack Tofu
- Take Katakuriko
- Prepare Kinako
- Get Beet sugar (or normal sugar)
- Get Salt
Optionally, this dessert can be drizzled with kuromitsu—black sugar syrup similar to molasses. Kinako mochi is best enjoyed freshly prepared. This is traditionally eaten at New Year's for good luck, but it is so delicious and easy to make you will find that people eat it all the time as a treat with tea. Kinako, also labeled Toasted Soybean Flour, is a powder made from roasted soybeans that have been ground up.
Steps to make Kinako Mochi - Tofu Version:
- Combine the tofu and katakuriko in a heat-resistant bowl and mix with a spoon until it's no longer floury.
- Lightly cover the bowl with plastic wrap and microwave for 2 minutes.
- Remove the plastic wrap and mix well.
- Light cover the bowl with plastic wrap once again and microwave for 1 minute.
- Remove the plastic wrap and mix until it becomes sticky.
- Mix together the kinako, sugar and salt. Scoop out large bite-size pieces of the tofu mixture with a spoon and sprinkle each piece with the mixture of kinako, sugar and salt. It's ready to serve.
Mochi Mochi Kinako Mochi is a block hissatsu technique. "Nothing escapes the sticky grip of this doughy goo!". Today, I made this Abekawa mochi (安倍川もち), which is Japanese mochi coated with kinako (きな粉), roasted soy bean flour. It's also called kinako mochi (きな粉もち). When I was a child, my grandmother used to make Abekawa mochi for me during winter because winter is a season to enjoy. I've made a big batch of anko for daifuku mochi and as a filling on its own.
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