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Okara Mochi with Roasted Barley or Kinako Flour
Okara Mochi with Roasted Barley or Kinako Flour

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We hope you got insight from reading it, now let’s go back to okara mochi with roasted barley or kinako flour recipe. You can have okara mochi with roasted barley or kinako flour using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Okara Mochi with Roasted Barley or Kinako Flour:
  1. Provide 50 grams Fresh okara
  2. Take 1 medium Banana (about 80 grams)
  3. You need 2 tbsp Joshinko
  4. You need 2 tbsp Sugar (cane sugar, if available)
  5. Get 1 tbsp Toasted barley flour (or kinako)
  6. Provide 1 Cinammon (optional), to taste
  7. Take 4 tbsp Milk
  8. You need 2 tbsp ● Toasted barley flour (or kinako)
  9. You need 1 tbsp or more ● Powdered sugar (or cane sugar or white sugar)
Instructions to make Okara Mochi with Roasted Barley or Kinako Flour:
  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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