Kinako Toasted Soy Bean Flour Made with Soybeans Leftover From Setsubun Kinako Mochi - soybeans

Method

• Put roasted soybeans in a food processor and turn it on.
• Process the beans as finely as possible by pulsing.
• Sift the flour, and the kinako is done.
• This kinako is coarser than store-bought.
• You can make it finer by transferring it to a mortar and grinding it further with a pestle.
• Bite-size Kinako Mochi: Cut mochi into bite-size pieces and put them in a heat resistant bowl.
• Pour enough water in the bowl to just cover the mochi and microwave for a minute or two.
• Since the mochi will be hot, poke with a chopstick or similar utensil to see if they are done.
• It's done when puffy and tender.
• Microwave at 1000 W for 2.5-3 minutes.
• Keep an eye on the mochi while microwaving and adjust the time as needed.
• Combine the kinako, sugar and salt in a different bowl and mix well.
• Remove the Step 4 mochi from the hot water and coat with the mixture to finish.
• Serve on a plate and sprinkle the mochi with the leftover kinako in the bowl.
• Kuromitsu abekawa (mochi with black sugar syrup), cinnamon flavor..