‘Kinako Candies’, a very old Japanese sweet, are traditionally made with ‘Kinako’ (Finely Ground Roasted Soy Beans) and starch syrup called ‘Mizuame’. You can make it with Honey. However, some people can’t eat Honey. This is a new version of ‘Kinako Candies’, and I used Sugar and Cream.

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Makes

16 to 18 Candies

Ingredients

1/2 cup ‘Kinako’ (Finely Ground Roasted Soy Beans) *about 50g, plus extra for coating
1 pinch Fine Salt
1/3 cup (40g) Icing Sugar *sifted, reduce the amount for less sweet flavour
*Note: You can use 2 to 3 tablespoons Caster Sugar instead.
1/4 cup Thickened Cream

Method

1. Place ‘Kinako’, sifted Icing Sugar (OR Caster Sugar) and Salt in a mixing bowl, and use a spatula to blend well.
2. Add Cream and mix to combine, and form a firm dough. Add a small amount of extra Cream if required. *Note: You may wish to allow the dough to rest in the fridge to firm up.
3. Roll the dough into a rope 2cm in diameter. Cut into 2cm pieces. Place some ‘Kinako’ on a plate, roll the candies to coat.