White castor sugar or superfine sugar (or baker's sugar)
Additional kinako (to coat the candies)
Get the ingredients ready. You only need a few!
Put the sugar, water, and honey in a pan and heat until bubbly (it won't take 5 minutes).
Add the kinako, turn off the heat, and mix. It will come together like miso.
Spread out a 30cm x 30cm sheet of parchment paper, and put the mixture from Step 3 on it.
When it's cooled down a bit, form it into a log using the parchment paper. Cut the log into 20 pieces.
Coat with kinako and they're done!
Story Behind this Recipe
I felt so nostalgic for the 'kinako candy' I used to get from the local sweet shop when I was a child... I want to give it to my children if I have some, so I wrote down the recipe. The unsaturated fatty acids in the kinako help to make your blood healthy.
If there's some kinako left in the pan after taking the paste out, add some milk to make kinako milk (so as not to waste the kinako). When forming the candy, make sure to cool it down enough to handle so you don't burn yourself. Enjoy this candy both freshly made and chilled!