Kinako (Toasted Soy Bean Flour) Made with Soybeans Leftover From Setsubun + Kinako Mochi

• 50 grams Roasted soybeans
• 2 pieces Pre-cut mochi
• 1 Water
• 3 tbsp Kinako
• 2 tbsp Sugar
• 1 dash Salt

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

soybeans, mochi, water, kinako, sugar, salt

Taken from cookpad.com/us/recipes/145784-kinako-toasted-soy-bean-flour-made-with-soybeans-leftover-from-setsubun-kinako-mochi (may not work)