Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, adzuki and kinako soy powder dango with okara. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Adzuki and Kinako Soy Powder Dango with Okara is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Adzuki and Kinako Soy Powder Dango with Okara is something that I have loved my whole life.
More precisely it is "roasted whole soy flour". Matcha (抹茶) is finely ground powder of specially grown and processed green tea leaves. Coat with the sweet soy flour and serve.
To begin with this recipe, we must first prepare a few ingredients. You can cook adzuki and kinako soy powder dango with okara using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Adzuki and Kinako Soy Powder Dango with Okara:
- Make ready 50 grams Fresh okara
- Take 50 grams Adzuki bean paste (coarse or smooth)
- Get 1 tbsp Kinako
- Make ready 2 tsp Matcha
- Prepare 1 Kinako (for coating)
Get this easy Japanese Dessert recipe on Pickled Plum - with Step by Step Photos. Kinako Dango (Sweet Roasted Soy Flour Dumplings). Kinako dango was my ultimate favorite dessert as a kid..with kinako (soy bean flour), yomogi (Japanese mugwort), matcha green tea powder, or a touch of red What brands do you prefer for the azuki beans? Unfortunately, I could only find "organic adzuki" beans Hi Judy!
Steps to make Adzuki and Kinako Soy Powder Dango with Okara:
- I used this adzuki bean paste. Mix all the ingredients well (if you do this process in a plastic bag, it will mix better and clean up is easier.
- Divide into bite sizes and place on a piece of baking sheet on a heat proof tray. Microwave (500W) for about 2.5 minutes.
- Coat with kinako soy powder and transfer to a serving dish.
- It is still very tasty without the kinako coating.
I think you are making Kinako Daifuku! Unsweetened Kinako (Roasted Soy Bean Flour) as a Garnish. Unsweetened kinako is used to add a warm, nutty flavor to compliment sweet mochi (rice Sweetened kinako can be easily prepared by mixing equal parts of kinako and granulated white sugar. Sweet adzuki bean paste is commonly eaten with shiratama dango but canned beans and the brown sugar syrup do the trick. However, it was splendid with the addition of nutty toasted soy flour (kinako), which I had to make on the fly.
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