Kinako Pannacotta Recipe (きな粉パンナコッタ)

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Pannacotta with Kinako is something you might not see often in Italy, but it's definitely something that Japanese people love, this is because Pannacotta is such a great hit and is sold almost in every shop and restaurant in Japan.

This Kinako Pannacotta Recipe (きな粉パンナコッタ) will give you what in Japan is called Purin (flan).

If you enjoy Kinako Pannacotta Recipe (きな粉パンナコッタ), you should also try adding some Kuromitsu, a dark syrup made of Sugar, makes it even better... check Kinako Pannacotta with Kuromitsu Sauce Recipe.

Kinako (黄粉 or きなこ), is roasted soybean flour. Usage of the word kinako appeared in cookbooks from the late Muromachi period (1336–1573). Kinako means "yellow flour" in Japanese.

Kinako, soy bean powder, is used in a lot of traditional Japanese sweets like Warabi Mochi. It has a strong nutty flavour so, don't add too much to your Pannacotta.

 

 

 

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Skill Level:	Time: About 5 Hours
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - In a medium-small pot, combine Milk and Gelatin, and let rest and 5 minutes.

02 - Add Heavy Cream, Honey, and Sugar to the pot containing Milk and Gelatin, and heat until the Gelatin and Sugar are dissolved, without letting the fluid boil or get too hot.



03 - Place the Kinako powder in a small bowl, and add a couple of spoons of Milk mixture prepared in step 02, and mix until all lumps have been dissolved.

04 - Add the Kinako mixture back in the pot and mix well.

05 - Now, cool the Milk mixture in the pot.

06 - Once the Milk mixture has finally cooled and slightly thickened, pour it into 4 glasses or ramekins.

07 - Refrigerate for at least 4 hours. Serve.

Notes:

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- STEP 05: If you cool the mixtire using an Ice Bath, placing the pot into a larger pot filled with ice and water, remember to stir constantly.

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Written by: Uncut Recipes

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