Tiny Kinako (Roasted Soy Powder) Dumplings

Tiny Kinako (Roasted Soy Powder) Dumplings

This flavor is like the sweets you find at a souvenir shop. Skewer them with toothpicks; they're so cute that you might even mistake them for toys. They make me nostalgic for old fashioned sweet shops. (The dumplings in the photo were pretty badly formed. If you roll them better, they will be more charming and look tastier, too.)

Ingredients: A heaping mound

50 g
50 g
Starch syrup
25 g
as needed
Granulated sugar
as needed


1. Sift the kinako and sugar together. Dissolve the starch syrup in water, add a little at a time until it reaches an even consistency.
2. Add the dissolved starch syrup to the kinako mixture, a little at a time, and knead it into a soft dough a bit firmer than your ear lobe. If it's a little too firm even after adding all of the starch syrup, mix in a small amount of water, a little at a time.
3. Roll the dough into 1.5 cm balls, then coat in granulated sugar. Skewer two dumplings each on toothpicks, then serve. It's like a Japanese confectionery to go with a cup of matcha or green tea.
4. After making Yatsuhachi Recipe ID: 263145, when I used the cinnamon blended with kinako to make dumplings, they came out fragrant and tasty. The ratio of kinako to cinnamon is 6:1 (or 30 g kinako to 5 g cinnamon).

Story Behind this Recipe

I learned how to make this from the preschool that my little one attends.