Has anyone ever played around with Kinako- roasted soybean powder? The Japanese use it as a coating on their mochi . I have played with it by adding a tiny bit of maple syrup and some water to get a dipping or spreading consistency. I am imagining that the kinako-maple spread would make a neat 'icing' or filling for sandwich cookies.Particularly for more health conscious bakers. I'm thinking that kinako might be able to sub for nut butters, but now that i've said it, i'm thinking maybe not. Because it is a powder, it seems to be lacking fat, and there already exists Soybean Butter which i imagine is directly substitutable for other nut butters in baking. Maybe kinako would be a good shot of protein in a smoothie?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)