Tiny Kinako (Roasted Soy Powder) Dumplings

• 50 grams Kinako
• 50 grams Sugar
• 25 grams Starch syrup
• 1 Water
• 1 Granulated sugar

1. Sift the kinako and sugar together.
2. Dissolve the starch syrup in water, add a little at a time until it reaches an even consistency.
3. Add the dissolved starch syrup to the kinako mixture, a little at a time, and knead it into a soft dough a bit firmer than your ear lobe.
4. If it's a little too firm even after adding all of the starch syrup, mix in a small amount of water, a little at a time.
5. Roll the dough into 1.5 cm balls, then coat in granulated sugar.
6. Skewer two dumplings each on toothpicks, then serve.
7. It's like a Japanese confectionery to go with a cup of matcha or green tea.
8. After making Yatsuhachi, when I used the cinnamon blended with kinako to make dumplings, they came out fragrant and tasty.
9. The ratio of kinako to cinnamon is 6:1 (or 30 g kinako to 5 g cinnamon).

kinako, sugar, starch syrup, water, sugar

Taken from cookpad.com/us/recipes/167655-tiny-kinako-roasted-soy-powder-dumplings (may not work)