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The ingredients needed to cook Okara Mochi with Roasted Barley or Kinako Flour:
- Prepare 50 grams of Fresh okara.
- Prepare 1 medium of Banana (about 80 grams).
- You need 2 tbsp of Joshinko.
- Use 2 tbsp of Sugar (cane sugar, if available).
- Prepare 1 tbsp of Toasted barley flour (or kinako).
- You need 1 of Cinammon (optional), to taste.
- Take 4 tbsp of Milk.
- Prepare 2 tbsp of ● Toasted barley flour (or kinako).
- Take 1 tbsp of or more ● Powdered sugar (or cane sugar or white sugar).
Steps to make Okara Mochi with Roasted Barley or Kinako Flour:
- Put all of the ingredients in a bowl, then mix well (or pulse in a food processor). Microwave for 1 minute and 30 seconds at 500 to 600 W..
- Mix well with a spatula, microwave for 1 more minute, then mix..
- Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped..
- Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes..
- Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them..
- Here, I coated them in crushed almonds. This makes them very aromatic and tasty..
- Here, I topped it with a bit of honey and black sesame..
I don't know if it's traditional for Japanese, but at the dim sum restaurant I work at, we fill our mochi with a custard with fruit (mango or kiwi), red bean. Kinako is usually mixed with granular sugar but because I am not a fan of the powdery texture or the sugar grains in my mouth, I created this maple version last year. Packaged mochi is available all year round, but during the holidays there many mochi-pounding festivals and events. Luiz came across Japanese Mochi Cheesebreads during a recent trip to Japan. Similar to the Brazilian Pão de Queijo, but made with glutinous rice flour (mochiko or shiratamako) as opposed to tapioca flour, these little cheesy rolls have a wonderfully light and chewy texture.
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