Rice Flour Kinako Cookies
米粉きな粉クッキー · Komeko Kinako Kukkii
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cookies get their nutty, toasty flavor from kinako, the roasted soybean flour that Japanese children know from mochi and other traditional sweets. The dough is made with rice flour and soy milk, so there is no egg, dairy or wheat in it, which makes them an easy afternoon snack to share when allergies are a concern. The dough comes together in one bowl without any resting time, and kids love rolling the balls themselves before they go into the oven.
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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 mix well until the sugar dissolves.
- 2
Add the oil to the bowl and stir until fully blended, 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 bring the dough together into one ball.
- 4
Roll into bite-sized balls, arrange on a baking sheet, 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.
