Simple Way to Make Homemade 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. You need 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. Prepare 4 tbsp of Milk.
8. Prepare 2 tbsp of ● Toasted barley flour (or kinako).
9. You need 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..