Okara, Oatmeal & Kinako Cookie Balls with Honey

Name: Okara, Oatmeal & Kinako Cookie Balls with Honey
Yield: 15 servings
Cuisine: American
Ingredients: 50 grams Fresh okara; 20 grams Oatmeal; 2 tbsp Kinako; 1 tbsp + 1 teaspoon Honey; 1 tbsp Milk; 1 up to 1 teaspoon Cinnamon (optional); 1/2 tbsp upwards ◎Kinako; 1/2 tbsp upwards ◎Powdered sugar

cookpad.japan @cookpad_jp

I wanted to try make snacks using healthy ingredients and came up with this. It's based on"Okara, Oatmeal and Kinako Balls" I added honey, and also came up with an additional version that uses freeze-dried tofu instead of okara.

These are soft, sweet, cake-like balls with a subtle kinako flavor. The okara makes them moist, while oatmeal adds chewiness. Unlike okara mochi, which turns a funny texture after a while because of the katakuriko, these can be kept for a few days without going bad. Before adding the scant teaspoon of honey, taste the mixture and adjust. Recipe by miyuki12

cookpad.japan @cookpad_jp

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Ingredients

15 servings

50 gramsFresh okara
20 gramsOatmeal
2 tbspKinako
1 tbsp+ 1 teaspoon Honey
1 tbspMilk
1up to 1 teaspoon Cinnamon (optional)
1/2 tbspupwards ◎Kinako
1/2 tbspupwards ◎Powdered sugar

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Steps

1

Microwave the fresh okara for 2 minutes at 500 W and set aside.
2

Put the oatmeal, milk and 1 tablespoon of honey in a heat-resistant container and mix. Wrap loosely with cling film, microwave for 30 seconds, and then knead.
3

Add the rest of the ingredients (excluding the ◎ ingredients) to the Step 2 container, and knead with the Step 2 dough.
4

Roll the dough into bite-sized balls and chill in the fridge.
5

Just before you are ready to serve them, coat the balls in the ◎ ingredients, and they're ready to eat.
6

With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor.
7

The rest of the Steps are the same as for the original okara version, but add the minced koya tofu instead of the okara in Step 3 When using tofu, omit the 1 scant teaspoon of honey.