This is dedicated to all the Kinako lovers out there.
Kinako, soybean powder, is in the donut batter, and the baked donuts are coated with Kinako.
They were finished with a drizzle of Kuromitsu (Japanese “black” syrup).
This is a classic combination, Kinako and Kuromitsu, in Japan, and it has been used in various traditional sweets for many many years.
But I wasn’t done yet.
Kuromitsu was mixed in whipped coconut cream.
This is a winner!
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