How to make roasted soybean flour at home /kinako

Roasted soybean flour/kinako is commonly used in many Asian sweets, usually with ricecake, such as Lvdagun/驴打滚/Rolling Donkey, Glutinous Rice Rolls Stuffed with Read Bean Paste, my favourite old Beijing Traditional snack. I also like to sprinkle a tablespoon on my hot and spicy wonton or noodles. It can be obtained in Asian grocery stores but sometimes it’s seasoned with sugar and might be too sweet for me. So I would like to make it myself. And actually it’s not complicated at all, what you need is some soybean and a tablespoon of sugar.

When roasting the soybeans, some would use oven. I would prefer using a pan or wok, so that it’s a lot easier to observe.

Read more about my recent dango with roasted soybean flour recipe –Easy Homemade Black Sugar Dango

Ingredient –

• Soy bean, a cup, about 150g, this is enough for a jar
• Ground sugar, 1 tbsp

How to do –
1. Wash the beans in running water and pick the bad beans out if any;

2. Using a medium size pan, in any type, cast-iron, non-stick, any would be just fine. Put in the beans, in high heat, roast the beans till all beans dry on the surface, shake the pan or stir the beans with spatula constantly;

3. Then lower the heat to medium, lid on, check and stir the beans with spatula every five minutes, it should take about 20 minutes. Make sure you check and stir the beans every few minutes;

4. When the beans turn light brown and crack, that means they are cooked, you could have a taste, the beans should be crispy when cooked;

5. Now put them in a grinder, season with sugar, then grind finely. Keep in a sealed jar and store in cool and dry pantry.

用料 –
黄豆 1量杯，约150克
砂糖 1汤匙

做法 –
1. 用水冲洗干净，挑出坏豆；
2 .用一个中型大小的炒锅，任何材料都可以，不粘锅、不锈钢锅、铸铁锅；放入黄豆，先用大火把水份烘干；待黄豆表面水分烘干后，转中火，盖上盖子烤，每五分钟检查一下，翻动豆子，大概需要二十分钟，时不时翻动豆子；
3. 豆子炒熟后会有香味，且颜色稍微变深，豆子裂开，拿一颗试吃一下是脆的就可以了；
4. 按自己喜欢的甜度加糖，我自己是只加一汤匙糖，用打粉机打成细末； 放入密封的瓶子内保存。