I love kinako! I became addicted to this when I came up with the recipe.As I mentioned in Step 3, depending on the amount of kinako, the texture may vary greatly. Adjust the amount to achieve your desired texture. Recipe by Soraten mama

I made this because I love kinakoThere are no special tips, it's really that easy.Adjust the ingredients to your desired sweetness. Recipe by *milkchan*

I had a craving for the kinako candy I used to eat, so I bought cheap kuromitsu and kinako and made this.Easily-made and delicious old-time candies. Recipe by Momijiy

I received such a large quantity of roasted soybeans for Setsubun that I was afraid I wouldn't be able to use them all. Then I came up with the idea to make soy flour with a food processor. That was experimental but it came out delicious. Refer to kinako mochi from.Although I don't have one at home, a food mill would grind the soybeans more fine. You won't be able to grind up in a food processor if you don't put enough beans into the machine. Recipe by Raby

I felt so nostalgic for the 'kinako candy' I used to get from the local sweet shop when I was a child... I want to give it to my children if I have some, so I wrote down the recipe. The unsaturated fatty acids in the kinako help to make your blood healthy.If there's some kinako left in the pan after taking the paste out, add some milk to make kinako milk (so as not to waste the kinako).When forming the candy, make sure to cool it down enough to handle so you don't burn yourself.Enjoy this candy both freshly made and chilled! For 20 pieces. Recipe by moon5601

I created my favourite kinako candy recipe by mixing the ingredients that I guessed would work.Add the water a little at a time, and adjust the thickness of the dough.When the dough comes together, it's done.When flattening the dough, if you use plastic wrap to wrap it, it's easier. Recipe by Rurika

We had lots of leftover Setsubun beans since we are supposed to eat an amount equal to our age in the festival (my husband is 29, I am 25, and my daughter is 1 year old), so I created this recipe. My husband loves kinako with warabi mochi.As I mentioned in the recipe, for a more aromatic kinako, roast the beans in a frying pan in advance. For a finer kinako, sift it at the end. With a little time and patience, you'll have authentic kinako powder. Recipe by AyakoOOOOO

A friend of mine who works at a local sweet shop gave me a nostalgic kinako candy stick. When I tried to make it at home, I was surprised to see how easy it was. I've been making this often ever since.You may need to adjust the amounts depending on the type of ingredients you use. If the batter appears too crumbly, add a bit of heated honey to reach desired consistency. Recipe by Yukirinrin

I thinly sliced frozen Kinako soy flour an paste, and it was pleasantly chilled and delicious when I tried it. You can store this in the freezer, so you can quickly and easily slice it up whenever you want to eat. You can also use Azuki bean paste. The Azuki bean paste has a richer texture, and adds aroma to the an paste.Even if the Kinako soy flour paste freezes completely, you can still cut with a knife. I think that eating these while they are still pleasantly frozen during the summer months is even more delicious. If it thaws, stick them back in the freezer sliced. Of course, it will not melt at room temperature. Recipe by miyuki12

My kids love shingen mochi. But it seems that my eldest daughter doesn't like the black rice that is added on afterwards. So, I added brown sugar to the mochi dough and then made this. This is my family's basic snack that can be made quickly in the microwave.The dough will be pretty hot when you take it out of the microwave, so please be careful. Once you get the hang of it, you can make this in about 10 minutes. Store it at room temperature. It will harden in the fridge. For 3 ~ 4 people. Recipe by Deden

I wanted to use up the kinako that we had lying around.The cookies turned out fine with just 80 g of butter. Try it out if you want to reduce it. The dough will be ready in 5 minutes if you use a food processor You won't need to sift the dry ingredients if you use a food processor.You can keep half of the dough wrapped up in plastic in the fridge, so you can bake these any time you want too :)(Recipe by Tomumaro)

I love kinako. I used to combine all of the ingredients for this on a plate and eat them without shaping them But I thought they'd look cute properly shaped as well, kind of like a bar of caramel, so I tried making them this way.The kinako truffle mixture can be quite crumbly so if it doesn't come together well, add some more liquid during shaping and bring the dough together firmly. Recipe by ecaille