‘Kinako’ is the Japanese name for the finely ground Roasted Soy Beans. It is very popular in many Asian countries. It can be used as an ingredient to make cookies and cakes, and it can be added to desserts and hot drinks. I have been looking around for ‘Kinako’ for a few weeks but could’t find it. So, I made it at home today. Similar to ground Roasted Nuts, ‘Kinako’ smells good, tastes good, and it is very nutritious.
50g Dried Soy Beans *about heaped 1/4 cupful
- Rinse Dried Soy Beans under water, drain well, and spread over a tea towel. Pat dry and remove bad beans (blackened, damaged by bugs, etc.) if there are any.
- Heat a frying pan, thick-base pan preferred, over very low heat, and cook Dried Soy Beans, stirring OR shaking the pan frequently, for 10 minutes OR until aromatic and the skin is cracked.
- *Note: When cooked, Dried Soy Beans are no longer too hard, and actually you can eat them, though they are very crunchy.
- Transfer to a plate and cool completely.
- Use an Electric Grinder to grind the cooled Soy Beans until desired texture is achieved. I grind them very finely. *Note: Make sure your grinder is powerful enough for this work.
- *Note: Today I enjoyed ‘Kinako’ with ‘Mochi Dumpling’ and ‘Muscovado Syrup’.