Hellow guys, Welcome to my website, and you are watching The EASIEST Way to Make Japanese Sweets | Kinako Powder Recipe. and this vIdeo is uploaded by Champ's Japanese Kitchen at 2022-03-20T06:28:17-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | The EASIEST Way to Make Japanese Sweets | Kinako Powder Recipe |
| Video Uploader | Video From Champ's Japanese Kitchen |
| Upload Date | This Video Uploaded At 20-03-2022 13:28:17 |
| Video Discription | Use Code “CHAMP“ for $5 off your first #Sakuraco box through my link: Sakuraco: https://partner.sakura.co/champs-2203 or your first #TokyoTreat box: TokyoTreat: https://partner.tokyotreat.com/champs_2203 Order by March 31st to receive this month's box! ---------------------------- Hey guys! Today I thought I’d show you how to make some traditional Japanese sweets which we call WAGASHI in Japanese. Today I’m going to show you how to make KINAKO powder - which is used in a lot of sweets and is made from roasted dried soy beans! It has a really warm and nutty flavor and can be used for a variety of different sweets! I’ll also show you probably the most SIMPLE sweet you can make with Kinako - there’s only 2 ingredients! 00:00 Intro 00:44 A Word from our Sponsor! 01:36 Making Kinako Powder 04:45 Making Easy Kinako Sweets 08:22 Let’s Eat! 10:25 Get Sweets with Tokyo Treat and Sakuraco Ingredients (serves 3): Kinako Powder: - 100g of Dried Soybeans Kinako Sweets - 30g of either honey, condensed milk OR brown sugar syrup - If you don’t buy kinako powder premade you can make it using dried soy beans, add 100g of soybeans to a frying pan and cook over a low heat for 30 minutes. Make sure none of the beans stack on top of each other and occasionally stir them around. (Don’t let them brown!) - Once you see all the beans begin to crack, set them aside and leave them to cool - you can leave them at room temp or chill them in the fridge - Once your beans are cooled, add them bit by bit into a grinder and grind them into a fine powder - you may need to run the powder again through a fine sieve and then grind any remaining large chunks one more time - To make the yori-kinako sweets you will need to choose your sweet liquid - either honey, brown sugar syrup or condensed milk are good choices. Whatever you choose you will want to microwave on high for about 15 seconds to make the liquid runny - Take 30g of your kinako powder and mix with your liquid of choice - mix well until your kinako is sticky and the texture of wet sand (Make sure to keep some of your powder for later!) - Put this mixture in either plastic wrap or a ziplock bag and shape into a rectangle and until all the edges are smooth - Let that mixture sit in the fridge for 10-20 minutes - Once your mixture has sat and chilled, take it out and cut into smaller 2cm thick rectangles - you may want to wet your knife with water before you do this to prevent sticking - Take your now solid kinako rectangles and cover them in kinako powder, grab the ends and twist into a nice spiral shape - Serve with tea and enjoy! |
| Category | Howto & Style |
| Tags | champs kitchen | kinako | soy bean powder | kinako soy bean | japanese food | washoku | easy japanese recipe | japanese recipe | how to make japanese food | abroad in japan | ryosuke kitchen | ryosuke takahashi | ryotaro japan | wagashi | japanese sweets |
