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Top 5 dishes made from ‘Kinako’ (Finely Ground Roasted Soy Beans)
1 . ‘Kinako’ Pound Cake
‘Kinako’ Pound Cake
‘Kinako’ is Japanese name for Finely Ground Roasted Soy Beans. It is often used for cooking and baking, but you might be unfamiliar with it. ‘Kinako’ is 100% Soy Beans and it’s a natural protein powder. Many people add it to drinks, yoghurt, etc. I have shared the recipe of my memorable childhood snack ‘Kinako Macaroni’. I love ‘Kinako’. Today I added it to Pound Cake. It tasted very Japanese.
Ingredient
3/4 cup
Caster Sugar
1 pinch
Salt
3/4 cup
Self-Raising Flour
1/2 teaspoon
Baking Powder
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and Salt, and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 4
Fold in Self-Raising Flour, ‘Kinako’, Baking Powder and Cinnamon with a spatula or large metal spoon until just combined. Add Marron Glacé OR ‘Amanattō’ if you add some, and combine evenly. *Note: It might be a good idea to cut Marron Glacé coarsely before you add them.
* Step 5
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 6
Bake in preheated oven for 45 to 50 minutes or until cooked through. If the top gets too dark, cover with a sheet of foil. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack and cool.
Note: if there is a photo you can click to enlarge it
2 . Tofu Doughnuts with ‘Kinako’ Sugar
Tofu Doughnuts with ‘Kinako’ Sugar
I found some leftover Silken Tofu in the fridge. I decided to make Tofu Doughnuts. You need No Egg and No Dairy products to make these doughnuts. Silken Tofu is basically thickened Soy Milk. It can be used for baking a variety of things. Today I coated them with ‘Kinako’ Sugar. ‘Kinako’ is finely ground Roasted Soy Beans. Try these yummy Doughnuts full of Soy Bean nutrients.
Ingredient
150
Silken Tofu
2 tablespoons
Caster Sugar
1/4 teaspoon
Salt
1 tablespoon
Oil *I used Sunflower Oil
1/2 teaspoon
Vanilla Extract
2 tablespoons
‘Kinako’ (Finely Ground Roasted Soy Beans)
1/8 teaspoon
Fine Salt
Cooking instructions
* Step 1
Place Silken Tofu in a mixing bowl and use a whisk to make it into smooth paste. Add Sugar, Salt, Oil and Vanilla, and mix well until blended well.
* Step 2
Add Flour and mix well. If the dough is too soft, add extra Flour, but do not add too much. The dough is supposed to be soft and sticky. Allow to rest while you are preparing the Oil for frying.
* Step 3
Heat Oil about depth of 5cm in a large saucepan and heat to about 160°C. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over. It takes about 4-5 minutes.
* Step 4
Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough.
* Step 5
Combine ‘Kinako’, Caster Sugar and Salt in a bowl. You can add some Ground Cinnamon. Roll the Doughnuts and coat them with ‘Kinako’ Sugar.
Note: if there is a photo you can click to enlarge it
3 . ‘Kinako’ & Rice Flour Pound Cake (Gluten-Free)
‘Kinako’ & Rice Flour Pound Cake (Gluten-Free)
‘Kinako’ is finely ground Roasted Soy Beans, and it is a popular ingredient for Japanese sweets. I regularly purchase a bag of ‘Kinako’, but it is not easy to use it up. Today I wanted to use up the leftover ‘Kinako’. I baked my Rice Flour Pound Cake and replaced 1/2 of Rice Flour with ‘Kinako’. It worked well. This Pound Cake is still Gluten-Free as ‘Kinako’ is 100% Soy Beans.
Ingredient
125 g (1/2 cup)
Caster Sugar *You may wish to use Brown Sugar
1/2 cup
Rice Flour *finely ground type
2 tablespoons
Tapioca Starch OR Potato Starch
1 teaspoon
Baking Powder
1 pinch
Salt
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Combine ‘Kinako’, Rice Flour, Tapioca Starch (OR Potato Starch), Baking Powder and Salt.
* Step 3
Beat softened Butter and Sugar in a mixing bowl with a whisk or an electric mixer until smooth.
* Step 4
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 5
Add Vanilla Extract (OR Rum), and beat well. Gently fold in flour mixture with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 6
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 7
Bake in preheated oven for 30 to 35 minutes or until cooked through. If top of the cake gets too dark, cover with a pieces of foil. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
4 . Kinako & Cinnamon Cookies
Kinako & Cinnamon Cookies
‘Kinako’ is finely ground Roasted Soy Beans and it is a very popular ingredient for Japanese sweets. The flavour of these sweet and salty Kinako & Cinnamon Cookies makes me quite nostalgic as it reminds me a famous Japanese sweet.
Ingredient
125 g
Butter *softened
1/2 cup
Caster Sugar *OR Brown Sugar
1
Egg
1/8 teaspoon
Salt
2 teaspoons
Ground Cinnamon
Cooking instructions
* Step 1
Beat softened Butter and Sugar until smooth and well combined. Beat in Egg and mix well. Add Flour, Salt, Kinako (Finely Ground Roasted Soy Beans) and Cinnamon, and mix well to form soft dough.
* Step 2
Place the dough on a sheet of plastic warp, shape into a log (OR 2 logs) about 5cm in diameter, and wrap it. Refrigerate until firm. When it is firm, remove and discard the plastic wrap, and slice the dough into 24 discs.
* Step 3
Bake in the preheated oven at 170℃ for 20 minutes or until nicely browned. Transfer to a wire rack to cool.
Note: if there is a photo you can click to enlarge it
5 . Kinako Macaroni
Kinako Macaroni
More than 50 years ago, in a small town in Japan, the pre-school that I went to was like child day-care, and a hot lunch or light snack was provided every day. The most memorable food I tasted at the pre-school was this ‘Kinako Macaroni’. I still fondly remember the day it was served for the first time. It was sweet, yummy, and I loved it.
Ingredient
1/4
cupful Macaroni
1 tablespoon
Kinako (Finely Ground Roasted Soy Beans)
1 tablespoon
Sugar
1 pinch
Salt
Cooking instructions
* Step 1
Cook Macaroni in the boiling water as normal, but longer than instructed until very soft. *Note: You wouldn’t need to add Salt to the water.
* Step 2
When cooked, drain well, and allow to cool slightly so that Macaroni will dry.
* Step 3
Combine Kinako, Sugar and Salt. Mix 1/2 of Kinako mixture with slightly cooled Macaroni. Add remaining Kinako mixture and mix well. Enjoy while Macaroni are soft.
Note: if there is a photo you can click to enlarge it
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