Okara Mochi with Roasted Barley or Kinako Flour

• 50 grams Fresh okara
• 1 medium Banana (about 80 grams)
• 2 tbsp Joshinko
• 2 tbsp Sugar (cane sugar, if available)
• 1 tbsp Toasted barley flour (or kinako)
• 1 Cinammon (optional), to taste
• 4 tbsp Milk
• 2 tbsp Toasted barley flour (or kinako)
• 1 tbsp or more Powdered sugar (or cane sugar or white sugar)

1. Put all of the ingredients in a bowl, then mix well (or pulse in a food processor).
2. Microwave for 1 minute and 30 seconds at 500 to 600 W.
3. Mix well with a spatula, microwave for 1 more minute, then mix.
4. Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf.
5. When it cools, transfer to the refrigerator to chill.
6. Keep wrapped.
7. Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.
8. Coat the cakes in a mixture of the ingredients.
9. Adjust the shape while coating them.
10. Here, I coated them in crushed almonds.
11. This makes them very aromatic and tasty.
12. Here, I topped it with a bit of honey and black sesame.

fresh okara, banana, sugar, barley flour, cinammon, milk, barley flour, sugar

Taken from cookpad.com/us/recipes/149338-okara-mochi-with-roasted-barley-or-kinako-flour (may not work)