Rice Flour Kinako Boro (Japanese Soybean Flour Cookies)
米粉きな粉ボーロ · Komeko Kinako Boro
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Boro are small, tender Japanese cookies that melt in the mouth, a favorite snack in nursery schools for the youngest children. This version is made with rice flour and kinako, the nutty roasted soybean flour used in many Japanese sweets, so it contains no egg, dairy or wheat. The dough comes together in one bowl with just five ingredients, and its mild sweetness and soft, crumbly texture make it easy for little ones to eat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 18 grice flour
- 10.8 gkinako (roasted soybean flour)A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Seasonings
- 10.8 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 9 gsugar
- 7.2 gvegetable oil
About the Japanese ingredients in this recipe
- kinako (roasted soybean flour) (きな粉)
- A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice. Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Put the soy milk and sugar in a bowl and stir well until the sugar dissolves.
- 2
Add the vegetable oil and mix until fully combined, then add the kinako and mix again.
- 3
Add the rice flour and mix with a rubber spatula until no dry flour remains. Knead by hand and gather the dough into one ball.
- 4
Roll the dough into bite-size balls and flatten them slightly. Arrange on a baking sheet lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 15 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 217.5 kcal | 435 kcal | 217.5 kcal |
| Protein | 5.3 g | 10.5 g | 5.3 g |
| Fat | 10.6 g | 21.3 g | 10.6 g |
| Carbohydrates | 27.3 g | 54.6 g | 27.3 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 25.5 mg | 51 mg | 25.5 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 241.5 mg | 483 mg | 241.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 217.5 kcal | 5.3 g | 10.6 g | 27.3 g | 2.3 g | 0 g | 25.5 mg | 1 mg | 241.5 mg |
| 1 adult serving | 435 kcal | 10.5 g | 21.3 g | 54.6 g | 4.5 g | 0 g | 51 mg | 2.1 mg | 483 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
