KINAKO Soy Flour Ice Cream Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish KINAKO Soy Flour Ice Cream Also known as Kinakoaisukuriimu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kinakoaisukuriimu

Kinako bean flour ice cream is a traditional dessert of Japanese cuisine. Made with roasted soy flour, this ice cream has a unique flavor and a creamy texture that delights the taste of those who experience it.

The roasted soy flour, known as kinako, is a widely used ingredient in Japanese cuisine. It is rich in nutrients and has a sweet taste, which makes it perfect for use in desserts.

Kinako ice cream is usually made with a base of cream, condensed milk and sugar. Soya flour is added to the mixture, giving the ice cream a yellowish color and a delicate taste. Some chefs also add a touch of honey or border syrup to give an extra taste of sweetness.

One of the most striking features of this ice cream is its texture. It is creamy and soft, but at the same time it has small crisp pieces of roasted soy flour, which provides an interesting taste experience.

In addition to being a delicious dessert, kinako ice cream is also a healthy option. Soya flour is rich in protein, fiber and antioxidants, which makes this ice cream a more nutritious option than traditional ice cream made with cream and refined sugar.

This ice cream is very appreciated in the Japanese summer, when temperatures are high. It can be found in ice cream shops and restaurants across the country, but it can also be easily prepared at home. Some Japanese like to add pieces of mochi, a rice candy, to kinako ice cream, making it even more special.

In summary, kinako bean flour ice cream is a typical and tasty dessert of Japanese cuisine. Its delicate taste and its creamy texture make this dessert a perfect choice for those who want to experience something different and delicious. In addition, its richness in nutrients makes this ice cream a healthier option than traditional ice cream. Try and be delighted with this unique and delicious Japanese dish!

Origin and history of Sorvete de farinha de soja kinako

Kinako soy flour ice cream is a Japanese dish that originated in the Edo period (1603-1868), when it was common to use roasted soy flour to make sweets. The roasted soy flour, called Kinako, is a traditional ingredient of Japanese cuisine and is used in various dishes, including ice cream. Kinako ice cream is believed to have been created in the twentieth century but became popular only in the 70s and 80s. Today, it is a very appreciated dessert in Japan and other Asian countries.

About the recipe

Name of the plate: KINAKO Soy Flour Ice Cream
Name of the dish in English: Kinako soy bean flour ice cream
Name of the plate in Japanese: きな粉アイスクリーム
Name of the Romanian dish: Kinakoaisukuriimu

Information about preparation

Time to prepare: 120 minutes
Time of Cooking: 10 minutes
Difficulty: SIMPLE
It suits: 1-2 people
Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients KINAKO Soy Flour Ice CreamIt makes sense to improvise

2 eggs
60 g of sugar
100 ml of milk cream
150 ml of milk
40-50g of Kinako soy flour
2-3 drops of vanilla extract
The Optional Ingredients:

2 tablespoons of honey
1/2 cup of roasted and roasted peanut

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe KINAKO Soy Flour Ice Cream. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Prepare the base of ice cream:

In a medium pot at medium to low heat, mix the sugar, double cream and milk until the mixture starts to boil.
Move constantly to prevent the milk from burning.

Bite the gems:

In a large bowl, place a smaller bowl with hot water to float inside.
Add the strawberries to the smaller bowl and bat until they become sparkling, for about 1-2 minutes.

Mix the strawberries with the ice cream base: