Okara Mochi with Roasted Barley or Kinako Flour
cookpad.japan @cookpad_jp
I made these for my nephew who will soon be turning two. My kids who are in elementary and junior high school also love these.
Adjust the ingredients to taste. When increasing the amount of toasted barley flour or kinako, add more milk, too. They also can be made any shape or size, but the smaller they are, the easier to eat. Recipe by miyuki12.
Okara Mochi with Roasted Barley or Kinako Flour
I made these for my nephew who will soon be turning two. My kids who are in elementary and junior high school also love these.
Adjust the ingredients to taste. When increasing the amount of toasted barley flour or kinako, add more milk, too. They also can be made any shape or size, but the smaller they are, the easier to eat. Recipe by miyuki12.
Cooking Instructions
- 1
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.
- 2
Mix well with a spatula, microwave for 1 more minute, then mix.
- 3
Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped.
- 4
Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.
- 5
Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them.
- 6
Here, I coated them in crushed almonds. This makes them very aromatic and tasty.
- 7
Here, I topped it with a bit of honey and black sesame.
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