kinako

TRADITIONAL JAPANESE RECIPE: Pannacotta is one of Italy's most famous dessert, but it's also incredibly popular in Japan too. Pannacotta's texture is very similar to the Japanese Purin (flan) and it's almost always topped with fruit, sauces or jams. Adding Kinako to Pannacotta brings together the two countries in an unique way, and with the addittion of Kuromitsu, a dark syrup made of Sugar, makes it even better. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Kinako Pannacotta with Kuromitsu Sauce Recipe

Milk

Gelatin

Heavy Cream

Honey

Sugar

Kinako

Molasses

Water

Combine

In a medium-small pot, combine Milk and Gelatin, and let rest and 5 minutes.

Add Heavy Cream

Add Heavy Cream, Honey, and Sugar to the pot containing Milk and Gelatin, and heat until the Gelatin and Sugar are dissolved, without letting the fluid boil or get too hot.

Add Kinako

Place the Kinako powder in a small bowl, and add a couple of spoons of Milk mixture prepared in step 02, and mix until all lumps have been dissolved.

Mix with Kinako

Add the Kinako mixture back in the pot and mix well.

Cool

Pour

Once the Milk mixture has finally cooled and slightly thickened, pour it into 4 glasses or ramekins...

TRADITIONAL JAPANESE RECIPE: Pannacotta with Kinako is something you might not see often in Italy, but it's definitely something that Japanese people love, this is because Pannacotta is such a great hit and is sold almost in every shop and restaurant in Japan. This Kinako Pannacotta Recipe (きな粉パンナコッタ) will give you what in Japan is called Purin (flan). For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Kinako Pannacotta Recipe (きな粉パンナコッタ)

<p>Soft and chewy mochi rolled in roasted soybean powder. Injeolmi is a delicious Korean treat made from sweet glutinous rice that you'll love.</p>

Injeolmi (Roasted Soybean Mochi)

Sweet glutinous rice flour (1 cup)

Sugar (I) (2 tbsp)

Water (2/3 cup)

Sugar (II) (2 tbsp), to dust

Combine glutinous rice flour, sugar (I) and water in a large microwave-safe bowl

Cover with cling wrap and poke several holes in the cling wrap with a fork

Place in the microwave and heat for 2 minutes on high

Remove and mix the dough, ensuring that there are no areas that are still raw/liquid (if there is continue to heat for 30 seconds)

Then pound the dough using a wooden spoon, until the dough is smooth, bouncy and elastic

Sprinkle a generous layer of roasted soybean flour on a tray/plate, then dust with sugar (II)

Transfer the dough to the tray/plate and spread it into a 1cm thick rectangle

Flip the dough so that both sides are lightly covered in soybean powder

Cut into small bite-sized squares and enjoy! 

Thank you so much for this recipe! I will definitely try this recipe this weekend!

When you crave a little comfort, try my nutty and nutritious Kinako Milk recipe. You can make this quick, simple beverage with just toasty roasted soybean flour and your choice of milk and sweetener. It‘s delicious served hot or cold any time of year. {Vegan Adaptable}

Kinako Milk

milk

Tbsp kinako (roasted soybean flour)

tsp sugar

Gather all the ingredients.

For one serving, Add 2 Tbsp kinako (roasted soybean flour) and 1 tsp sugar to a mug cup and mix.

Add ⅓ cup cold milk. Mix with a spoon or whisk until the kinako is completely dissolved. Tip: It‘s easier to dissolve the kinako in a small amount of liquid to avoid any lumps.

Add the remaining ⅔ cup milk and mix well. Enjoy your Cold Kinako Milk!

For the Kinako Milk

Microwave Method: Prepare the Kinako Milk above and heat it in the microwave for 1 minute (using out-of-fridge cold milk, 1000W). Mix well and enjoy!

Stovetop Method: Warm up 1 cup milk in a saucepan on the stove.

Meanwhile, add 2 Tbsp kinako (roasted soybean flour) and 1 tsp sugar (for one serving) to a mug cup and mix.

Once the milk is heated, add ⅓ cup hot milk to the mug cup. Mix until the kinako is completely dissolved.

Add the remaining ⅔ cup hot milk and mix well. Enjoy your Hot Kinako Milk!

For Hot Kinako Milk

Why not try Warabi Mochi, a traditional Japanese sweet with a mildly sweet flavor and a soft, chewy, jelly-like texture? Once you have gathered the ingredients, it is easy to make with a simple process.

Warabi Mochi

1.8 oz warabi mochiko or warabiko (bracken starch)

Tbsp sugar

water

tsp sugar ((optional, omit if serving with kuromitsu))

Tbsp kuromitsu (brown sugar syrup) ((optional, omit if serving with sugared kinako))

Combine warabi mochiko (or warabiko), sugar, and water in a pot.

Heat the pot over medium heat, stirring constantly with a spatula until the mixture starts to thicken.

Reduce the heat to low and continue stirring until the mixture gradually solidifies and turns translucent. Keep stirring for a few more minutes after it becomes clear, then remove from the heat.

Transfer the mixture to a container and let it cool for at least 10 minutes. After that, place the container in the refrigerator or an ice bath, and chill for about 20 minutes.

(Optional) In a small bowl, mix kinako and sugar thoroughly. (If you plan to use kuromitsu as a topping, you can skip this step, as it may make the warabi mochi too sweet.)

Take the container out of the refrigerator (or ice bath) and sprinkle the kinako mixture (or plain kinako) over the warabi mochi. Then, cut it into bite-sized pieces.

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Top 6 kinako recipes from across the web

The most viewed kinako recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed kinako recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine