Okara Mochi" is a great snack for those on a sugar restriction diet, and it can be made with okara powder and potato starch!
|Material ( For 2 persons )|
|okara powder||30g (1.06oz)|
|potato starch||30g (1.06oz)|
|water (esp. cool, fresh water, e.g. drinking water)||120ml (4.06us fl oz)|
|Anko (red bean paste), soybean flour, etc. to taste||proper quantity|
Recipe for a snack using okara (bean curd) powder♪ Introducing a recipe for "okara mochi", which is a good source of dietary fiber and great for those on a diet. This recipe is easy to make if you have okara powder and potato starch.
Okara Mochi (rice cakes with red bean curd)
Ingredients30g (1.06oz) okara powder
30 g potato starch
120 ml water
Anko (red bean paste), soybean flour, etc. to taste, as desired
If the dough is too soft, add potato starch; if it is too stiff, add a little water.
Method of preparationMix okara powder and potato starch with a whisk.
Add water and mix.
Tear off the dough and roll into bite-size pieces. Roll out the dough so that the surface is smooth and no cracks are formed.
Bring a pot of water to a boil, and when it boils, add the rounded rice cake and boil. When it starts to float, boil for another 3 to 4 minutes.
After boiling, place in a colander and rinse quickly. Enjoy it the way you like it: sprinkled with soybean flour, served with anko (red bean paste), or in zenzai (Japanese red bean soup)!
Okara Mochi" - smooth and glutinousThe surface is smooth and smooth, and when you bite into it, it is very elastic. The texture is exactly the same as that of regular shiratama or mochi! Although it cannot be said to be a "sticky" food, it is satisfying enough when you want something glutinous. The subtle taste of okara (bean curd) is not so bad when combined with soybean flour and red bean paste. The combination of kinako (soybean flour) and anko (red bean paste) makes the taste of okara (bean curd) less noticeable.
Okara Mochi" is a glutinous rice cake made with okara powder. Try this excellent recipe and cut down on the guilt!