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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*I also have an Instagram account. ↓ There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.
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