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Kinako

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Mung Bean Jelly (Lǜ Dòu Fěn Guǒ)

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綠豆粉粿

mung bean starch (about 60 grams) • water (about 830 ml) • Roasted soybean flour (kinako), • dark brown sugar (about 1 1/2 cups, packed) • water (about 80 ml) • honey

凱茜媽咪の廚房

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Japanese Kusamochi (Mugwort Rice Cakes)

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日式草餅

Japanese glutinous rice flour (mochiko) • Japanese potato starch (katakuriko) • mugwort powder • sugar • plus 1 tablespoon (200 ml) water • sweet red bean paste (anko) • Roasted soybean flour (kinako),

凱茜媽咪の廚房

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Brown Sugar Lotus Root Starch Mochi

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黑糖蓮藕QQ粉粿

lotus root starch (about 1 1/3 cups) • cold water (120 ml) • brown sugar (about 1/3 cup, packed) • boiling water (480 ml) • [For coating] • Roasted soybean flour (kinako), • Brown sugar syrup,

凱茜媽咪の廚房

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Traditional Mochi

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古早味麻糬

[Mochi Dough] • sweet rice flour (about 200 grams) • cornstarch • granulated sugar (about 60 grams) • vegetable oil • warm water (about 400 milliliters) • [Coatings] • roasted peanuts • granulated sugar • roasted soybean flour • sweet red bean paste • roasted black sesame powder

凱茜媽咪の廚房

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Japanese Kusamochi (Mugwort Rice Cakes)

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日式草餅

Japanese sweet rice flour (about 120 grams) • Japanese potato starch (about 30 grams) • mugwort powder (about 5 grams) • sugar (about 130 grams) • water (200 ml) • sweet red bean paste (about 150 grams) • Roasted soybean flour (kinako),

凱茜媽咪の廚房

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Yomogi Mochi

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よもぎ麻糬

[For the Mochi Dough] • Japanese sweet rice flour (about 240 grams) • potato starch (about 60 grams) • mugwort powder (about 10 grams) • sugar (about 200 grams) • water (about 400 ml) • [For the Filling] • sweetened red beans (about 400 grams) • peanut butter (about 100 grams) • [For the Coating] • Roasted soybean flour (kinako), • Brown sugar syrup,

凱茜媽咪の廚房

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6 ideas for cooking with kinako

kinako mochi

kinako cookie

kinako soy bean

kinako milk

kinako bread

cake kinako

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