Recipe: At Home Kinako Mochi - Tofu Version

Emma Harvey
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Recipe: At Home Kinako Mochi - Tofu Version
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Recipe: At Home Kinako Mochi - Tofu Version Delicious, fresh and tasty.

Kinako Mochi - Tofu Version. Great recipe for Kinako Mochi - Tofu Version. My family loves mochi, but mochi has a lot of calories. I tried making this to see if I could make a healthy mochi from tofu and katakuriko!!

The texture of the cooked mochi will be chewy and dense.

Divide mochi among prepared ginger tofu pudding.

Kinako black sesame puffed millet crumble.

You can have Kinako Mochi - Tofu Version using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kinako Mochi - Tofu Version

  1. Prepare 1 small of pack Tofu.

  2. You need 5 tbsp of Katakuriko.

  3. You need 1 of Kinako.

  4. Prepare 1 of Beet sugar (or normal sugar).

  5. It’s 1 pinch of Salt.

Line a light-colored baking sheet with parchment paper or a silpat mat.

To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top.

With anko filling (daifuku): Grab a small palm size ball of mochi and pull/twist to separate it.

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Kinako Mochi - Tofu Version instructions

  1. Combine the tofu and katakuriko in a heat-resistant bowl and mix with a spoon until its no longer floury..

  2. Lightly cover the bowl with plastic wrap and microwave for 2 minutes..

  3. Remove the plastic wrap and mix well..

  4. Light cover the bowl with plastic wrap once again and microwave for 1 minute..

  5. Remove the plastic wrap and mix until it becomes sticky..

  6. Mix together the kinako, sugar and salt. Scoop out large bite-size pieces of the tofu mixture with a spoon and sprinkle each piece with the mixture of kinako, sugar and salt. Its ready to serve..

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Kinako (きな粉, 黄粉) is roasted soybean flour and is widely used in Japanese dumplings called dango or wagashi (Japanese confections).

It is produced by finely grinding roasted soybeans into powder.

I mixed kinako with little bit of coconut sugar.