Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, kinako mochi - tofu version. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Kinako Mochi - Tofu Version is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Kinako Mochi - Tofu Version is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook kinako mochi - tofu version using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kinako Mochi - Tofu Version:
- Prepare pack Tofu
- Make ready Katakuriko
- Prepare Kinako
- Take 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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