はったい粉,hattaiko is a flour of roast barley. Like kinako, it can be used this way to spread on mochi or other food. It can be made into a drink. Here it’s an ingredient.
I mixed 50% hattaiko and all-purpose flour, baking powder and water. Then I baked them.
100% of hattaiko would give a pudding.
The cakes are darker than the pound cakes. They are moister and softer too. No need to add sugar, the taste is sweet.
The small bits are dry currants.
kinako-bo and mugi-cha