Okara, Oatmeal & Kinako Cookie Balls With Honey Recipe by cookpad.japan
Cooking Instructions 1 Microwave the fresh okara for 2 minutes at 500 W and set aside. 2 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. 3 Add the rest of the ingredients (excluding the ◎ ingredients) to the Step 2 container, and knead with the Step 2 dough. 4 Roll the dough into bite-sized balls and chill in the fridge. 5 Just before you are ready to serve them, coat the balls in the ◎ ingredients, and they're ready to eat. 6 With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor. 7 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. 1 Microwave the fresh okara for 2 minutes at 500 W and set aside. 1 Microwave the fresh okara for 2 minutes at 500 W and set aside. 2 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. 2 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. 3 Add the rest of the ingredients (excluding the ◎ ingredients) to the Step 2 container, and knead with the Step 2 dough. 3 Add the rest of the ingredients (excluding the ◎ ingredients) to the Step 2 container, and knead with the Step 2 dough. 4 Roll the dough into bite-sized balls and chill in the fridge. 4 Roll the dough into bite-sized balls and chill in the fridge. 5 Just before you are ready to serve them, coat the balls in the ◎ ingredients, and they're ready to eat. 5 Just before you are ready to serve them, coat the balls in the ◎ ingredients, and they're ready to eat. 6 With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor. 6 With koya tofu: Rehydrate the koya tofu in lukewarm water, then squeeze out excess water, and mince in a food processor. 7 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. 7 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple-Pecan Chicken Salad low calorie & low carb no pasta-pasta! Yeast Rolls Avocado and Smoked Salmon Croissant Sandwich Mexican Taco Meatloaf Apple-Pecan Chicken Salad low calorie & low carb no pasta-pasta! Yeast Rolls Avocado and Smoked Salmon Croissant Sandwich Mexican Taco Meatloaf Macrobiotic Cocoa & Banana Muffin Vegan Mayonnaise Chicken Bake Healthy Barley "Chocolate" Cream Oil-Free, Dairy-Free Macrobiotic Okara Steamed Bread Packed Lettuce Sandwiches Macrobiotic Tofu Strawberry Mousse Macrobiotic Muesli Cookies Brown Rice Amazake in a Rice Cooker Zucchini w/ Sage & Parmesan Macrobiotic Cocoa & Banana Muffin Vegan Mayonnaise Chicken Bake Healthy Barley "Chocolate" Cream Oil-Free, Dairy-Free Macrobiotic Okara Steamed Bread Packed Lettuce Sandwiches Macrobiotic Tofu Strawberry Mousse Macrobiotic Muesli Cookies Brown Rice Amazake in a Rice Cooker Zucchini w/ Sage & Parmesan