After Japanese New Year, one ingredient that tends to stay in the pantry forever is kinako, or roasted Japanese soybean flour. Today, I want to share a delicious and nutritious way to use your leftover kinako by making Kinako Milk! You can enjoy this beverage all-year round, whether as Hot Kinako Milk (ホットきな粉ミルク) or Cold Kinako Milk (アイスきな粉ミルク).
What is Kinako?
Kinako (きな粉) is a roasted soybean powder widely used in Japanese savory and sweet recipes. The nutty powder is mixed with lightly blanched or simmered vegetables or sprinkled over traditional Japanese sweets, such as Daifuku, Warabi Mochi, Dango, and Ohagi. One of the most iconic ways to serve this ingredient is mochi coated with kinako during Japanese New Year. What distinguishes kinako from regular soybean powder is that kinako has a nutty and earthy taste without too much of the soybean taste and aroma. Some say it’s similar to roasted peanuts. It’s slightly sweet and is typically mixed with sugar when used in wagashi. You can also find kinako made from black soybeans (黒豆きなこ), where you can see black specks in the soybean flour. It tends to be slightly more expensive but has more nutrients than regular kinako.
Ingredients for Kinako Milk
All you need is just three ingredients.
How to Make Kinako Milk
I like making this drink in a cup, one serving at a time. Of course, you can use a saucepan to warm the milk if you don’t have a microwave. But to me, it’s one less thing to wash if I use the microwave method. Here’s how I make it. If you don’t have a microwave, warm up the milk in a saucepan on the stove, and mix in one-third (1/3) of the steamed milk with the kinako and sugar first before pouring the rest.
Recipe Tips
Mix the kinako and a small amount of milk until the kinako is completely dissolved. Then, add the rest of the milk. This avoids lumps of kinako flour in the drink.
Be careful not to overcook the milk in the microwave. After testing a few times, I know that microwaving 200–240 ml of just-out-of-fridge milk for one minute results in the perfect temperature. My microwave is 1000W.
You can substitute the sugar with healthy, delicious alternatives such as honey, maple syrup, or kuromitsu. I sometimes swap the sweetener for fun to vary the flavor.
To make Kinako Latte is easy. Use a handheld milk frother to whip up hot milk into a rich, creamy froth in seconds and combine it with kinako just like how you do with kinako milk.
What to Serve with Kinako Milk
Furikake Chex Mix Steamed Cake Sweet Potato Pie Yaki Imo (Japanese Baked Sweet Potatoes)
Health Benefits of Kinako
As a soybean product, kinako has all the health benefits of soybeans. For those who are curious, here are just some of the many benefits it provides:
High in Protein: Kinako is an excellent source of plant-based protein, essential for muscle maintenance, repair, and overall bodily functions. Dietary Fiber: It contains dietary fiber, promoting digestive health, helping regulate blood sugar levels, and aiding in maintaining a feeling of fullness. Nutrient Dense: Kinako contains B vitamins, particularly folate, and minerals such as calcium, iron, and magnesium. These nutrients are vital for overall health, bone strength, and energy production. Heart Health: The presence of soy isoflavones may contribute to heart health by helping lower LDL (bad) cholesterol levels and reduce the risk of heart disease. Low Glycemic Index: It has a low glycemic index, meaning it has a relatively minor impact on blood sugar levels. Bone Health: Kinako contains calcium and magnesium, essential for maintaining strong and healthy bones. Antioxidants: Antioxidants in soybeans can help protect cells from oxidative damage and reduce the risk of chronic diseases.
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