Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, okara, oatmeal & kinako cookie balls with honey. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Okara, Oatmeal & Kinako Cookie Balls with Honey is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Okara, Oatmeal & Kinako Cookie Balls with Honey is something which I’ve loved my whole life. They’re nice and they look fantastic.
The okara makes them moist, while oatmeal adds chewiness. Unlike okara mochi, which turns a funny texture after a while because of the katakuriko, these can be kept for a few days without going bad. Before adding the scant teaspoon of honey, taste the mixture and adjust. Stir together okara, whole wheat flour, rolled oats, and baking soda in a medium bowl.
To begin with this particular recipe, we have to first prepare a few components. You can cook okara, oatmeal & kinako cookie balls with honey using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Okara, Oatmeal & Kinako Cookie Balls with Honey:
- Get 50 grams Fresh okara
- Get 20 grams Oatmeal
- Get 2 tbsp Kinako
- Prepare 1 tbsp + 1 teaspoon Honey
- Take 1 tbsp Milk
- Prepare 1 up to 1 teaspoon Cinnamon (optional)
- Prepare 1/2 tbsp upwards ◎Kinako
- Take 1/2 tbsp upwards ◎Powdered sugar
Jamaicans eat this plant with steamed fish topped with crackers. Have to admit, it is delicious but the okra was just too slimy for my taste. Okara is the pulp left over after you make and strain soy milk. It's basically watery soy bean pulp and it's delicious.
Instructions to make Okara, Oatmeal & Kinako Cookie Balls with Honey:
- Microwave the fresh okara for 2 minutes at 500 W and set aside.
- Put the oatmeal, milk and 1 tablespoon of honey in a heat-resistant container and mix. Wrap loosely with cling film, microwave for 30 seconds, and then knead.
- Add the rest of the ingredients (excluding the ◎ ingredients) to the Step 2 container, and knead with the Step 2 dough.
- Roll the dough into bite-sized balls and chill in the fridge.
- Just before you are ready to serve them, coat the balls in the ◎ ingredients, and they're ready to eat.
- With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor.
- The rest of the Steps are the same as for the original okara version, but add the minced koya tofu instead of the okara in Step 3 When using tofu, omit the 1 scant teaspoon of honey.
Okara is the pulp left over after you make and strain soy milk. It's basically watery soy bean pulp and it's delicious. My friend has been eating it by itself with her fingers and mixing it into her oatmeal ever since she discovered it. Okara is the soy pulp you are left with in the process of making soy milk. To make soy milk, soaked soy beans are ground with water.
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