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.
- 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.
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。