Okara Mochi with Roasted Barley or Kinako Flour

Okara Mochi with Roasted Barley or Kinako Flour

These easy to make mochi cakes are soft and perfect for kids.

Ingredients: easy-to-make amount

Fresh okara
50 g
1, medium (about 80 g)
2 tablespoons
Sugar (cane sugar, if available)
2 tablespoon
Toasted barley flour (or kinako)
1 tablespoon
Cinammon (optional)
to taste
4 tablespoons
● Toasted barley flour (or kinako)
2 tablespoons
● Powdered sugar (or cane sugar or white sugar)
1 tablespoon or more


1. Put all of the ingredients in a bowl, then mix well (or pulse in a food processor). Microwave for 1 minute and 30 seconds at 500 to 600 W.
2. Mix well with a spatula, microwave for 1 more minute, then mix.
3. Wrap in plastic wrap, then flatten to a 1.5-cm thick loaf. When it cools, transfer to the refrigerator to chill. Keep wrapped.
4. Remove the plastic wrap, then, with a dampened knife, divide the loaf into large caramel-sized cakes.
5. Coat the cakes in a mixture of the ● ingredients. Adjust the shape while coating them.
6. Here, I coated them in crushed almonds. This makes them very aromatic and tasty.
7. Here, I topped it with a bit of honey and black sesame.

Story Behind this Recipe

I made these for my nephew who will soon be turning two. My kids who are in elementary and junior high school also love these.