Okara, Oatmeal & Kinako Cookie Balls with Honey

• 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

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.
3. Wrap loosely with cling film, microwave for 30 seconds, and then knead.
4. Add the rest of the ingredients (excluding the ingredients) to the Step 2 container, and knead with the Step 2 dough.
5. Roll the dough into bite-sized balls and chill in the fridge.
6. Just before you are ready to serve them, coat the balls in the ingredients, and they're ready to eat.
7. With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor.
8. 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.

fresh okara, oatmeal, kinako, milk, cinnamon, kinako, sugar

Taken from cookpad.com/us/recipes/157267-okara-oatmeal-kinako-cookie-balls-with-honey (may not work)