How to Make Perfect Kinako Mochi - Tofu Version

Kinako Mochi - Tofu Version. 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, also labeled Toasted Soybean Flour, is a powder made from roasted soybeans that have been ground up. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako—roasted soybean powder. Optionally, this dessert can be drizzled with kuromitsu—black sugar syrup similar to molasses. You can have Kinako Mochi - Tofu Version using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kinako Mochi - Tofu Version

1. You need 1 small of pack Tofu.
2. Prepare 5 tbsp of Katakuriko.
3. You need 1 of Kinako.
4. You need 1 of Beet sugar (or normal sugar).
5. It's 1 pinch of Salt.

Kinako mochi is best enjoyed freshly prepared. Mochi Mochi Kinako Mochi is a block hissatsu technique. "Nothing escapes the sticky grip of this doughy goo!". Mochi Kinchaku, or stuffed tofu pouch, is my favourite ingreident in Oden, a classic Japanese snack. In my recipe, I also stuff fishcake in the tofu pouch for adding different texture.

Kinako Mochi - Tofu Version instructions

1. Combine the tofu and katakuriko in a heat-resistant bowl and mix with a spoon until it's no longer floury..
2. Lightly cover the bowl with plastic wrap and microwave for 2 minutes..
3. Remove the plastic wrap and mix well..
4. Light cover the bowl with plastic wrap once again and microwave for 1 minute..
5. Remove the plastic wrap and mix until it becomes sticky..
6. 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..

Authentically, this is not what it supposes to be. Well, this is not an authentic recipe, but a delicious yet practical one. I've made a big batch of anko for daifuku mochi and as a filling on its own. Apart from that I have no other ideas. I have experimented with peanut butter (too salty), ice cream (a complete failure) and homemade black sesame paste which tasted nothing like it should have and was pretty disgusting.