Recipe of Award-winning Okara Mochi with Roasted Barley or Kinako Flour

Okara Mochi with Roasted Barley or Kinako Flour.

You can cook Okara Mochi with Roasted Barley or Kinako Flour using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Okara Mochi with Roasted Barley or Kinako Flour

1. Prepare 50 grams of Fresh okara.
2. Prepare 1 medium of Banana (about 80 grams).
3. It's 2 tbsp of Joshinko.
4. You need 2 tbsp of Sugar (cane sugar, if available).
5. It's 1 tbsp of Toasted barley flour (or kinako).
6. It's 1 of Cinammon (optional), to taste.
7. It's 4 tbsp of Milk.
8. You need 2 tbsp of ● Toasted barley flour (or kinako).
9. It's 1 tbsp of or more ● Powdered sugar (or cane sugar or white sugar).

Okara Mochi with Roasted Barley or Kinako Flour instructions

1. 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..
2. Mix well with a spatula, microwave for 1 more minute, then mix..
3. Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped..
4. Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes..
5. Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them..
6. Here, I coated them in crushed almonds. This makes them very aromatic and tasty..
7. Here, I topped it with a bit of honey and black sesame..