●Light brown sugar (or caster sugar, brown sugar, brown sugar+caster sugar)
Place the ● ingredients into a pot, stir while heating up over a medium heat, and remove from heat after the sugar has dissolved.
Add Kinako soy flour to Step 1, and mix until thickened. If it is soft, then stir over low heat.
Place on top of a sheet of plastic wrap, and shape into a 5 x 8 cm piece through the plastic wrap.
Wrap in plastic wrap as-is, chill in the freezer for more than an hour, and thinly slice into 1~2 mm slices before eating.
These sliced frozen are coated in Kinako paste and cinnamon, and frozen again.
I added to yogurt. You can absorb the nutrients of Kinako this way as well. The pleasantly chilled Kinako paste is delicious. It has a different texture powdered kinako.
As for the appropriate firmness of the an paste, think of adzuki beans. When it becomes to firm, add in a bit of water to adjust.
Adjust the sweetness to suite your taste.
"Light Brown Sugar and Kinako Soy Flour Mini Ohagi" (Recipe ID: 869328).
Story Behind this Recipe
I thinly sliced frozen Kinako soy flour an paste, and it was pleasantly chilled and delicious when I tried it. You can store this in the freezer, so you can quickly and easily slice it up whenever you want to eat. You can also use Azuki bean paste. The Azuki bean paste has a richer texture, and adds aroma to the an paste.
Even if the Kinako soy flour paste freezes completely, you can still cut with a knife. I think that eating these while they are still pleasantly frozen during the summer months is even more delicious. If it thaws, stick them back in the freezer sliced. Of course, it will not melt at room temperature.