‘Kinako Candies’, a very old Japanese sweet, is traditionally made with ‘Kinako’ (Finely Ground Roasted Soy Beans) and starch syrup called ‘Mizuame’. My recipe uses Honey instead of ‘Mizuame’. However, some people can’t eat Honey. This is a new version of ‘Kinako Candies’, and it can be made with Sugar and Cream.
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
1/4 cup Icing Sugar *about 40g, sifted
*Note: You can use 2 to 3 tablespoons Caster Sugar instead.
3 tablespoons Thickened Cream *plus extra
Method
- Place ‘Kinako’, sifted Icing Sugar (OR Caster Sugar) and Salt in a mixing bowl, and use a spatula OR large spoon to blend well.
- Add Cream and mix to combine, and form a firm dough. Add a small amount of extra Cream OR extra ‘Kinako’ as required. *Note: You may wish to allow the dough to rest in the fridge to firm up.
- Roll the dough into a rope 2cm in diameter. Cut into 2cm pieces. Place some ‘Kinako’ on a plate, roll the candies to coat.
Comments
Cheryl
6/12/2025
What is Thickened Cream? in the US we have heavy whipping cream, or Mexican Crema, or are you using cream cheese?
Hiroko
6/12/2025
Hi Cheryl. Thickened cream is an all-purpose cream with a fat content of around 35%, great for whipping, and the most commonly used cream in Australia. Google says the similar product in the US is heavy cream.