Okara (Soy Pulp) Coconut Cookies

Name: Okara (Soy Pulp) Coconut Cookies
Yield: 30 servings
Cuisine: American
Ingredients: 100 grams Fresh okara; 60 ml Milk (or soy milk); 3 tbsp Ready-made pancake mix; 1 tbsp Coconut powder; 1 tbsp Skimmed milk; 1 tbsp Sugar; 10 grams Unsalted butter

cookpad.japan @cookpad_jp

I settled on this recipe after a long series of trial and error to find the right balance to eliminate the okara smell while creating a nutritious and delicious cookie. If you don't have coconut powder, they also taste great with just vanilla extract.

I reduced the butter amount to 7.5 g and it still tasted good.
If you don't have pancake mix, use 3 tablespoons flour and 1 teaspoon baking powder.
When using coconut milk, use 40 g milk and 20 g coconut milk, and omit the coconut powder.
While they are crisp once they come out of the oven, after a day, they will soften to a cake-like texture. Recipe by cocococoa

cookpad.japan @cookpad_jp

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Ingredients

30 servings

100 gramsFresh okara
60 mlMilk (or soy milk)
3 tbspReady-made pancake mix
1 tbspCoconut powder
1 tbspSkimmed milk
1 tbspSugar
10 gramsUnsalted butter

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Steps

1

Add softened butter and sugar to a bowl, and evenly mix. Add the remaining ingredients and use a wooden spatula to stir.
2

Fill a pastry bag with the dough and pipe it onto a baking sheet in rose shapes. Pipe them as if drawing a circle with the tip, then continue the line to make a smaller circle on top, as if you're filling a tiny ice cream cone.
3

Bake in an oven preheated to190ºC for 20 to 25 minutes until brown, then serve.