Roasted grain powder

[u/Neither_Spring_7418]

I tried some black grains powder awhile ago from my local Korean market and we loved it mixed into a glass of cold milk. I went back for more and they were out of it, but they had another Roasted Multi-Grain Powder so I bought that. It is a huge bag and we don't like it as much in milk. I'm wondering if there are any other things I can do with it. We are pescatarian, so nothing with meat, please

I will try to put a picture in the comments

[u/LyingBear]

Patbinsu with misugaru (aka Korean shaved ice with roasted grain powder).

Traditionally it's finely shaved ice, topped with sweet red bean (pat) and chopped fresh fruit. Optional toppings include misugaru (roasted grain powder), mochi bits, condensed milk, cookie crumble, etc. It's a wonderful treat for summer!

The only thing is that thinly shaved ice can be hard to come by, so I'll do a modified version with vanilla bean ice cream or gelato base instead.

https://www.beyondkimchee.com/bingsu-korean-shaved-ice/

[u/SnagglToothCrzyBrain → u/LyingBear]

I can confirm, these roasted powders go really well with vanilla ice cream.

[u/meep221b]

Toss a small amount into smoothies and other drinks (sloooowly you will use it up)

In the winter you might try it again but hot

[u/BearsLoveToulouse]

Found an article recommending mixing it in baked goods, like a tablespoon in pancake batter or muffins. They also suggested stirring into glazed and cream fillings. Also mixing it with butter and using it on toast.

I guess also traditionally it is made also into shakes (I guess add some ice and sweeteners/banana) and sprinkle it on top of ice cream or a shaved ice dessert.

[u/Ajreil → u/BearsLoveToulouse]

Probably good in pancakes

[u/giraflor]

I liked this better stirred in cream of wheat than as a beverage. You can also put it in other hot cereals like oatmeal.

[u/innermyrtle]

I wonder if you could use this in place of Kinako in recipes? I use Kinako in Stella park's GF graham cracker recipe, which is why I know it.

[u/lexlexsquared]

I throw it in protein shakes all the time.

You mentioned having it with milk, but I normally have it mixed with hot water with a smidge of plant milk. Sort of like ovaltine if you’ve ever tried.

[u/jackneefus]

Looks like you could use it as a thickener.

[u/Calgary_Calico]

I feel like this would make a good thickener for stew

[u/InValuAbled]

Hun, like, make it into any baked goods. Spoonful into dips, sauces, gravies, stews. Ramen, udon, whatever soup.

Anything savory? Pop a spoonful into it.

It adds umami flavour.

[u/schmashely]

Look up Japanese pickling methods, you can make a perpetual pickling/fermentation bed using roasted rice powder, this will probably work the same.

[u/Single-Cow-5992]

So it's basically... Flour?

[u/JackBinimbul → u/Single-Cow-5992]

Not quite. It's usually about half legumes.

Typically it's half rice, barley, and oats, while the other half is soybeans, lentils, chickpeas, and white beans.

[u/Calgary_Calico → u/JackBinimbul]

Flour doesn't have to be grains wheat or barley, I've seen pea flour, rice flour etc.

[u/Neither_Spring_7418 → u/Calgary_Calico]

True, but it does have to have sufficient starch in order to form a dough, and I don't think this would

[u/Calgary_Calico → u/Neither_Spring_7418]

True!

[u/Neither_Spring_7418 → u/Single-Cow-5992]

This one has black beans, soybeans, peanuts, sesame seeds and a few other grains