The Vegan Malt Milk Powder Substitute That Still Brings An Umami Punch
Malted milk powder is a delicious addition to desserts. It generally adds a caramel and butter flavor, which can enhance the flavors of brownies, cookies, and milkshakes. However, since it's made from dried milk, it's not dietary-friendly for those who follow a vegan diet or are lactose intolerant. Fortunately, there is a substitute: kinako.
Kinako is a tan-colored flour made from roasted and dried soybeans. The soybeans are roasted prior to being dried, giving them more of a nutty taste. Its slightly savory, umami flavor isn't completely identical to that of malted milk powder — it's been compared to that of peanut butter or toffee.
Because of its stronger flavor, it's not a completely perfect substitution. The taste is similar enough to achieve a comparable flavor for your baked goods, but you may need to experiment a little bit to get the ratio right and avoid overpowering other flavors. But if you're seeking a substitution to avoid any dairy, kinako may just be the perfect solution.
The flour can be substituted in for an added flavor dimension
Since kinako is a full-fat flour, you'll want to be careful not to overpower and overwhelm the other flavors in your bakes. To achieve just a hint of that nutty, toasty flavor, you'll want to add in only a small spoonful of the flour to your batters, rather than the full amount of malt milk powder the recipe calls for.
Kinako can also be swapped in for flour in recipes. Since the flavor is pretty strong, you'll want to add in only about a quarter of the flour called for in each recipe. The rest can be made up with all-purpose or cake flour to ensure the proper balance of wet and dry ingredients in the dish.
Because of its rich flavor, kinako mixed with sugar was traditionally served over mochi as a specialty dessert during Japan's Edo period. Its color was even said to represent riches. Since the flour is made from soybeans, it even contains some protein, fiber, iron, and calcium, as well as a variety of other important vitamins.
There are a few desserts that already use the flour
While kinako can make a great swap in recipes that call for malted milk powder, there are plenty of ways to make it the star of the show, too. Kinako mochi uses the powder to create a sweet and nutty-tasting dessert. The mochi can be enjoyed on its own, filled with ice cream, or even grilled if you want to really elevate the flavor.
Kinako is also sometimes used as a topping for ice cream or oatmeal. It's even the go-to topping for the once-viral raindrop cake. It can also be blended into lattes or smoothies, or sprinkled on top of your drinks for an added nutty flavor. If you bake with kinako as a substitute for malted milk powder, it may even make for an extra delicious garnish on top of your treats.
If you want to buy some of the soybean flour, you might have to do a little extra searching. While it can be ordered online, it's not commonly found in most grocery stores. Some specialty or international food stores may also carry it.